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Mexican Street Corn Salad Bright and Tasty Delight

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To make Mexican Street Corn Salad, gather fresh and vibrant ingredients. This salad bursts with flavor and is perfect for any gathering. The prep time is just 15 minutes, and it serves 4-6 people. Here’s what you need: - 4 ears of corn, husked and grilled - 1 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup cilantro, chopped - 1 lime, juiced - 2 tablespoons olive oil - 1 teaspoon chili powder - Salt and pepper to taste - 1 avocado, diced (optional) These ingredients create a colorful and tasty dish. The corn gives sweetness, while the lime adds a zing. Feta cheese brings creaminess, and chili powder adds warmth. You’ll need a few simple tools: - Grill for charring the corn - Large mixing bowl for combining - Small bowl for whisking the dressing - Knife for chopping vegetables - Cutting board for easy prep Having these items ready makes cooking smooth and quick. Enjoy the process as you prepare this delightful salad! Start by gathering all your ingredients. You will need fresh corn, tomatoes, onion, and cheese. Make sure your ingredients are washed and ready to go. Next, husk the corn. Remove all the green leaves and silk. This helps the corn grill better. Now, preheat your grill to medium-high heat. Place the husked corn directly on the grill. Turn it every few minutes. This helps it cook evenly. Grill the corn for about 8-10 minutes. Look for nice char marks. This adds great flavor. After grilling, take the corn off the grill. Let it cool for a bit. Once cool, use a sharp knife to cut the kernels off the cob. In a large bowl, mix the corn kernels with halved cherry tomatoes. Add finely chopped red onion and crumbled feta cheese. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper. Pour this dressing over the salad mix. Gently toss everything together. Make sure the dressing coats all the ingredients. If you want, fold in diced avocado for creaminess. Taste your salad and adjust the seasoning as needed. This step is key for great flavor. For the full recipe, you can refer back to the earlier section. Enjoy this bright and tasty delight! Grilling corn adds a nice smoky flavor. Start with fresh ears of corn. Husk them first, removing all silk. Preheat your grill to medium-high heat. Place the corn directly on the grill grates. Turn them every few minutes. Grill for about 8-10 minutes. Look for those nice char marks! Once done, let the corn cool a bit before cutting the kernels off. This keeps the corn juicy and sweet. To make your salad pop, consider adding extra spices. A sprinkle of smoked paprika can add depth. If you like heat, try adding cayenne or jalapeños. Fresh lime juice brightens the flavors, so don't skip it. Mixing in diced avocado gives a creamy texture. You can also add black beans for protein and a nice color contrast. Serve your Mexican street corn salad in a big bowl or individual cups. Garnish with fresh cilantro and a sprinkle of chili powder for a pop of color. If you want a crunchy side, add tortilla chips. This salad is best fresh but can chill in the fridge for a bit. Pair it with grilled meats or fish for a full meal. For the full recipe to make this bright and tasty delight, check the Full Recipe section above! {{image_2}} To give your Mexican Street Corn Salad a kick, add jalapeños. Chop them finely and mix them in. You can also try using a hotter chili powder. This will boost the spice without changing the flavor too much. If you love heat, drizzle some hot sauce over the top before serving. It adds a nice touch! To make this salad vegan, swap the feta cheese for a plant-based alternative. You can also skip the cheese altogether. Use a bit more avocado to keep the creaminess. For added flavor, try adding nutritional yeast. This gives a cheesy taste without using dairy. Your friends won’t even know it’s vegan! Feel free to get creative with extra ingredients. Black beans bring protein and fiber. They also add a nice texture. You can toss in some diced bell peppers for crunch. If you like a bit of sweetness, add some corn from a can or frozen corn. Just make sure to drain it well. These additions can take your salad to the next level! You can find the full recipe above. Store leftover Mexican Street Corn Salad in an airtight container. This keeps the salad fresh. Place it in the fridge right after serving. It will stay good for about three days. Avoid letting it sit out for too long. I do not recommend freezing this salad. Freezing affects the texture of corn and tomatoes. If you freeze it, the salad may become mushy when thawed. Enjoy it fresh instead for the best taste. You can serve this salad cold or at room temperature. If you prefer it warm, gently heat it on the stove. Use low heat and stir often to keep it from burning. Never microwave it, as this can make the salad soggy. Mexican Street Corn Salad is a tasty dish inspired by elote, a popular Mexican street food. It features grilled corn mixed with fresh veggies and bold flavors. You will enjoy the sweet corn, tangy lime, and creamy feta. This salad is colorful and packed with nutrients. It’s a perfect side dish for summer cookouts or a light meal. Yes, you can use frozen corn in this salad. Just make sure to thaw it first. You can quickly microwave it or let it sit at room temperature. Frozen corn is often sweet and tender, making it a great choice. However, grilling fresh corn adds a nice smoky flavor that elevates the dish. Mexican Street Corn Salad can last about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. The flavors will blend and deepen over time. Just remember, if you add avocado, it may brown faster. You can always add fresh avocado right before serving for the best taste. In this post, we explored how to make delicious Mexican Street Corn Salad. We covered key ingredients and equipment needed for this tasty dish. I provided step-by-step instructions, along with tips, variations, and storage info to ensure your salad shines. You can enjoy this recipe any time. It is simple, fun, and packed with flavor. With the right ingredients and techniques, you will impress everyone at your next meal. Get ready to share your new favorite dish!
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Are you ready to bite into something fresh and flavorful? Mexican Street Corn Salad brings the vibrant taste of the streets right to your table. This dish is easy to make and full of bright colors and fun textures. In this article, I’ll share the simple steps to create this delightful salad, along with tips, variations, and storage advice. Let’s dive in and make every bite a tasty celebration!

Ingredients

Full Recipe Overview

To make Mexican Street Corn Salad, gather fresh and vibrant ingredients. This salad bursts with flavor and is perfect for any gathering. The prep time is just 15 minutes, and it serves 4-6 people.

Main Ingredients

Here’s what you need:

– 4 ears of corn, husked and grilled

– 1 cup cherry tomatoes, halved

– 1/4 cup red onion, finely chopped

– 1/2 cup feta cheese, crumbled

– 1/4 cup cilantro, chopped

– 1 lime, juiced

– 2 tablespoons olive oil

– 1 teaspoon chili powder

– Salt and pepper to taste

– 1 avocado, diced (optional)

These ingredients create a colorful and tasty dish. The corn gives sweetness, while the lime adds a zing. Feta cheese brings creaminess, and chili powder adds warmth.

Equipment Needed

You’ll need a few simple tools:

– Grill for charring the corn

– Large mixing bowl for combining

– Small bowl for whisking the dressing

– Knife for chopping vegetables

– Cutting board for easy prep

Having these items ready makes cooking smooth and quick. Enjoy the process as you prepare this delightful salad!

Step-by-Step Instructions

Preparation Steps

Start by gathering all your ingredients. You will need fresh corn, tomatoes, onion, and cheese. Make sure your ingredients are washed and ready to go.

Next, husk the corn. Remove all the green leaves and silk. This helps the corn grill better.

Grilling the Corn

Now, preheat your grill to medium-high heat. Place the husked corn directly on the grill. Turn it every few minutes. This helps it cook evenly. Grill the corn for about 8-10 minutes. Look for nice char marks. This adds great flavor.

After grilling, take the corn off the grill. Let it cool for a bit. Once cool, use a sharp knife to cut the kernels off the cob.

Combining Ingredients

In a large bowl, mix the corn kernels with halved cherry tomatoes. Add finely chopped red onion and crumbled feta cheese.

In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper. Pour this dressing over the salad mix.

Gently toss everything together. Make sure the dressing coats all the ingredients. If you want, fold in diced avocado for creaminess.

Taste your salad and adjust the seasoning as needed. This step is key for great flavor.

For the full recipe, you can refer back to the earlier section. Enjoy this bright and tasty delight!

Tips & Tricks

Best Practices for Grilling Corn

Grilling corn adds a nice smoky flavor. Start with fresh ears of corn. Husk them first, removing all silk. Preheat your grill to medium-high heat. Place the corn directly on the grill grates. Turn them every few minutes. Grill for about 8-10 minutes. Look for those nice char marks! Once done, let the corn cool a bit before cutting the kernels off. This keeps the corn juicy and sweet.

Flavor Enhancements

To make your salad pop, consider adding extra spices. A sprinkle of smoked paprika can add depth. If you like heat, try adding cayenne or jalapeños. Fresh lime juice brightens the flavors, so don’t skip it. Mixing in diced avocado gives a creamy texture. You can also add black beans for protein and a nice color contrast.

Serving Suggestions

Serve your Mexican street corn salad in a big bowl or individual cups. Garnish with fresh cilantro and a sprinkle of chili powder for a pop of color. If you want a crunchy side, add tortilla chips. This salad is best fresh but can chill in the fridge for a bit. Pair it with grilled meats or fish for a full meal.

For the full recipe to make this bright and tasty delight, check the Full Recipe section above!

Variations

Spicy Version

To give your Mexican Street Corn Salad a kick, add jalapeños. Chop them finely and mix them in. You can also try using a hotter chili powder. This will boost the spice without changing the flavor too much. If you love heat, drizzle some hot sauce over the top before serving. It adds a nice touch!

Vegan Adaptation

To make this salad vegan, swap the feta cheese for a plant-based alternative. You can also skip the cheese altogether. Use a bit more avocado to keep the creaminess. For added flavor, try adding nutritional yeast. This gives a cheesy taste without using dairy. Your friends won’t even know it’s vegan!

Additional Ingredients

Feel free to get creative with extra ingredients. Black beans bring protein and fiber. They also add a nice texture. You can toss in some diced bell peppers for crunch. If you like a bit of sweetness, add some corn from a can or frozen corn. Just make sure to drain it well. These additions can take your salad to the next level! You can find the full recipe above.

Storage Info

How to Store Leftovers

Store leftover Mexican Street Corn Salad in an airtight container. This keeps the salad fresh. Place it in the fridge right after serving. It will stay good for about three days. Avoid letting it sit out for too long.

Freezing Options

I do not recommend freezing this salad. Freezing affects the texture of corn and tomatoes. If you freeze it, the salad may become mushy when thawed. Enjoy it fresh instead for the best taste.

Reheating Instructions

You can serve this salad cold or at room temperature. If you prefer it warm, gently heat it on the stove. Use low heat and stir often to keep it from burning. Never microwave it, as this can make the salad soggy.

FAQs

What is Mexican Street Corn Salad?

Mexican Street Corn Salad is a tasty dish inspired by elote, a popular Mexican street food. It features grilled corn mixed with fresh veggies and bold flavors. You will enjoy the sweet corn, tangy lime, and creamy feta. This salad is colorful and packed with nutrients. It’s a perfect side dish for summer cookouts or a light meal.

Can I use frozen corn?

Yes, you can use frozen corn in this salad. Just make sure to thaw it first. You can quickly microwave it or let it sit at room temperature. Frozen corn is often sweet and tender, making it a great choice. However, grilling fresh corn adds a nice smoky flavor that elevates the dish.

How long does Mexican Street Corn Salad last in the fridge?

Mexican Street Corn Salad can last about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. The flavors will blend and deepen over time. Just remember, if you add avocado, it may brown faster. You can always add fresh avocado right before serving for the best taste.

In this post, we explored how to make delicious Mexican Street Corn Salad. We covered key ingredients and equipment needed for this tasty dish. I provided step-by-step instructions, along with tips, variations, and storage info to ensure your salad shines.

You can enjoy this recipe any time. It is simple, fun, and packed with flavor. With the right ingredients and techniques, you will impress everyone at your next meal. Get ready to share your new favorite dish!

To make Mexican Street Corn Salad, gather fresh and vibrant ingredients. This salad bursts with flavor and is perfect for any gathering. The prep time is just 15 minutes, and it serves 4-6 people. Here’s what you need: - 4 ears of corn, husked and grilled - 1 cup cherry tomatoes, halved - 1/4 cup red onion, finely chopped - 1/2 cup feta cheese, crumbled - 1/4 cup cilantro, chopped - 1 lime, juiced - 2 tablespoons olive oil - 1 teaspoon chili powder - Salt and pepper to taste - 1 avocado, diced (optional) These ingredients create a colorful and tasty dish. The corn gives sweetness, while the lime adds a zing. Feta cheese brings creaminess, and chili powder adds warmth. You’ll need a few simple tools: - Grill for charring the corn - Large mixing bowl for combining - Small bowl for whisking the dressing - Knife for chopping vegetables - Cutting board for easy prep Having these items ready makes cooking smooth and quick. Enjoy the process as you prepare this delightful salad! Start by gathering all your ingredients. You will need fresh corn, tomatoes, onion, and cheese. Make sure your ingredients are washed and ready to go. Next, husk the corn. Remove all the green leaves and silk. This helps the corn grill better. Now, preheat your grill to medium-high heat. Place the husked corn directly on the grill. Turn it every few minutes. This helps it cook evenly. Grill the corn for about 8-10 minutes. Look for nice char marks. This adds great flavor. After grilling, take the corn off the grill. Let it cool for a bit. Once cool, use a sharp knife to cut the kernels off the cob. In a large bowl, mix the corn kernels with halved cherry tomatoes. Add finely chopped red onion and crumbled feta cheese. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper. Pour this dressing over the salad mix. Gently toss everything together. Make sure the dressing coats all the ingredients. If you want, fold in diced avocado for creaminess. Taste your salad and adjust the seasoning as needed. This step is key for great flavor. For the full recipe, you can refer back to the earlier section. Enjoy this bright and tasty delight! Grilling corn adds a nice smoky flavor. Start with fresh ears of corn. Husk them first, removing all silk. Preheat your grill to medium-high heat. Place the corn directly on the grill grates. Turn them every few minutes. Grill for about 8-10 minutes. Look for those nice char marks! Once done, let the corn cool a bit before cutting the kernels off. This keeps the corn juicy and sweet. To make your salad pop, consider adding extra spices. A sprinkle of smoked paprika can add depth. If you like heat, try adding cayenne or jalapeños. Fresh lime juice brightens the flavors, so don't skip it. Mixing in diced avocado gives a creamy texture. You can also add black beans for protein and a nice color contrast. Serve your Mexican street corn salad in a big bowl or individual cups. Garnish with fresh cilantro and a sprinkle of chili powder for a pop of color. If you want a crunchy side, add tortilla chips. This salad is best fresh but can chill in the fridge for a bit. Pair it with grilled meats or fish for a full meal. For the full recipe to make this bright and tasty delight, check the Full Recipe section above! {{image_2}} To give your Mexican Street Corn Salad a kick, add jalapeños. Chop them finely and mix them in. You can also try using a hotter chili powder. This will boost the spice without changing the flavor too much. If you love heat, drizzle some hot sauce over the top before serving. It adds a nice touch! To make this salad vegan, swap the feta cheese for a plant-based alternative. You can also skip the cheese altogether. Use a bit more avocado to keep the creaminess. For added flavor, try adding nutritional yeast. This gives a cheesy taste without using dairy. Your friends won’t even know it’s vegan! Feel free to get creative with extra ingredients. Black beans bring protein and fiber. They also add a nice texture. You can toss in some diced bell peppers for crunch. If you like a bit of sweetness, add some corn from a can or frozen corn. Just make sure to drain it well. These additions can take your salad to the next level! You can find the full recipe above. Store leftover Mexican Street Corn Salad in an airtight container. This keeps the salad fresh. Place it in the fridge right after serving. It will stay good for about three days. Avoid letting it sit out for too long. I do not recommend freezing this salad. Freezing affects the texture of corn and tomatoes. If you freeze it, the salad may become mushy when thawed. Enjoy it fresh instead for the best taste. You can serve this salad cold or at room temperature. If you prefer it warm, gently heat it on the stove. Use low heat and stir often to keep it from burning. Never microwave it, as this can make the salad soggy. Mexican Street Corn Salad is a tasty dish inspired by elote, a popular Mexican street food. It features grilled corn mixed with fresh veggies and bold flavors. You will enjoy the sweet corn, tangy lime, and creamy feta. This salad is colorful and packed with nutrients. It’s a perfect side dish for summer cookouts or a light meal. Yes, you can use frozen corn in this salad. Just make sure to thaw it first. You can quickly microwave it or let it sit at room temperature. Frozen corn is often sweet and tender, making it a great choice. However, grilling fresh corn adds a nice smoky flavor that elevates the dish. Mexican Street Corn Salad can last about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. The flavors will blend and deepen over time. Just remember, if you add avocado, it may brown faster. You can always add fresh avocado right before serving for the best taste. In this post, we explored how to make delicious Mexican Street Corn Salad. We covered key ingredients and equipment needed for this tasty dish. I provided step-by-step instructions, along with tips, variations, and storage info to ensure your salad shines. You can enjoy this recipe any time. It is simple, fun, and packed with flavor. With the right ingredients and techniques, you will impress everyone at your next meal. Get ready to share your new favorite dish!

Mexican Street Corn Salad

Discover the vibrant flavors of Mexican Street Corn Salad! This fresh and easy recipe features grilled corn, juicy cherry tomatoes, tangy feta, and a zesty lime dressing that brings it all together. Perfect for summer gatherings or as a delicious side dish, it's a guaranteed crowd-pleaser. Ready in just 25 minutes, this salad is as delightful to eat as it is to serve. Click through for the full recipe and impress your guests today!
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Ingredients
  

4 ears of corn, husked and grilled

1 cup cherry tomatoes, halved

1/4 cup red onion, finely chopped

1/2 cup feta cheese, crumbled

1/4 cup cilantro, chopped

1 lime, juiced

2 tablespoons olive oil

1 teaspoon chili powder

Salt and pepper to taste

1 avocado, diced (optional)

Instructions
 

Preheat your grill to medium-high heat. Place the husked corn directly on the grill, turning occasionally until charred and tender, roughly 8-10 minutes. Remove from heat and allow to cool.

    Once the corn is cool, carefully slice the kernels from the cob and place them in a large mixing bowl.

      Add the halved cherry tomatoes, finely chopped red onion, and crumbled feta cheese to the bowl with the corn.

        In a small bowl, whisk together the lime juice, olive oil, chili powder, salt, and pepper. Pour this dressing over the salad ingredients.

          Gently toss all the ingredients together until everything is evenly coated in the dressing.

            If using, fold in the diced avocado for extra creaminess at the end.

              Taste and adjust seasoning if necessary before serving.

                Prep Time, Total Time, Servings: 15 mins | 25 mins | Serves 4-6

                  - Presentation Tips: Serve in a large salad bowl or individual cups garnished with additional cilantro and a sprinkle of chili powder for a pop of color. Optional tortilla chips on the side can add a nice crunch!

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