Zesty Mexican Street Corn Salad

$- 4 ears of corn, husked - 1 cup cherry tomatoes, halved - 1/2 cup red onion, finely diced - 1/2 cup feta cheese, crumbled - 1/4 cup fresh cilantro, chopped - 2 tablespoons mayonnaise - 2 tablespoons sour cream - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste These ingredients create a bright and fresh salad. The corn gives sweetness, while the tomatoes add juiciness. Red onion brings a nice crunch, and feta cheese adds creaminess. Cilantro adds a fresh herbal note that ties everything together. You can add extra ingredients to make it your own. Consider these options: - Avocado for creaminess - Black beans for protein - Jalapeños for heat - Corn salsa for more flavor Feel free to mix and match. These changes can make the salad unique and fun. This salad is not just tasty; it's also good for you. It has fiber from corn and tomatoes. Feta adds protein and calcium. The healthy fats from avocado, if added, boost nutrition. Here’s a rough breakdown per serving: - Calories: 200 - Protein: 6g - Carbohydrates: 22g - Fiber: 4g - Fats: 10g This makes Mexican street corn salad a great choice for a light meal or side dish. Enjoy! {{ingredient_image_1}} First, heat your grill to medium-high. Grilling gives the corn a smoky taste. Husk four ears of corn and place them on the grill. Grill for about 10-12 minutes. Turn them often so they char evenly. When they look golden and smoky, take them off the grill. Let them cool for a few minutes. Then, cut the kernels off the cob. Place the kernels in a large bowl. This is the heart of your salad. Now, it's time to add the fun stuff! Take one cup of halved cherry tomatoes and toss them in the bowl. Next, add half a cup of finely diced red onion. The onion adds a nice crunch and flavor. Then, sprinkle in half a cup of crumbled feta cheese. Don't forget to add a quarter cup of chopped fresh cilantro. This brings a bright taste to the mix. Gently stir everything together. Make sure the corn and veggies are well mixed. In a small bowl, mix the sauce. Combine two tablespoons of mayonnaise and two tablespoons of sour cream. Squeeze in one tablespoon of fresh lime juice. Add one teaspoon of chili powder for a kick. Season with salt and pepper to taste. Stir until it’s smooth and creamy. Pour this dressing over your salad mix. Toss it gently so every piece gets coated. Taste your salad and adjust the seasoning if needed. You can add more lime juice or chili powder if you like it zesty. This dressing ties all the flavors together perfectly. To get the best grilled corn, start with fresh ears. Husk them well and remove all silk. Preheat your grill to medium-high heat for even cooking. Grill the corn for 10-12 minutes. Turn the corn often to get a nice char. Once charred, let it cool slightly. Then, cut the kernels off the cob into a bowl. This step adds a smoky flavor that makes your salad pop. To enhance the flavor of your salad, use fresh ingredients. Add cherry tomatoes for sweetness and color. Diced red onion gives a nice crunch and bite. Crumbled feta cheese adds creaminess and tang. Chopped cilantro brings a fresh herb taste. For the dressing, mix mayonnaise, sour cream, and lime juice. The lime juice adds brightness. A sprinkle of chili powder gives a mild kick. Adjust the seasoning to your taste with salt and pepper. Serve your Mexican street corn salad in a big bowl or small cups. Garnish with extra cilantro for a pop of color. Lime wedges make a great touch too. This salad is best served fresh but can chill for 30 minutes. Chilling lets the flavors mix well. Pair it with grilled meats or fish for a complete meal. Enjoy this salad at picnics or barbecues for a fun, tasty dish! Pro Tips Grill for Maximum Flavor: Make sure to grill the corn until it's nicely charred; this adds a smoky flavor that enhances the salad. Fresh Ingredients Matter: Use fresh corn and ripe cherry tomatoes for the best taste and texture in your salad. Chill for Better Flavor: Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together. Customize Your Spice Level: Adjust the amount of chili powder to match your desired spice level; feel free to add jalapeños for an extra kick! {{image_2}} To make a spicy version, add jalapeño peppers. Dice one or two peppers and mix them in. You can also increase the chili powder. This will give your salad a nice kick. If you like heat, use a dash of hot sauce too. The spicy twist makes this salad lively and exciting! For a vegetarian option, you can keep the feta cheese. To make it vegan, swap feta for avocado or vegan cheese. Use vegan mayo and sour cream alternatives too. These swaps keep the creaminess while making it plant-based. You still enjoy all the flavors without any animal products! You can change ingredients based on the season. In summer, add diced bell peppers for crunch. In fall, roasted butternut squash adds sweetness and warmth. In winter, try roasted root veggies for heartiness. Each season brings new tastes, making this salad fresh year-round. Explore different flavors and have fun with it! To keep your Mexican street corn salad fresh, place it in an airtight container. This will help lock in moisture and flavor. Always store the salad in the fridge. If you have leftovers, try to eat them within a few days. When stored correctly, the salad lasts about 3 to 5 days in the fridge. After 5 days, the taste and texture may change. Always smell and taste it before you eat leftovers to ensure it’s still good. Freezing is not the best option for this salad. The texture of corn and other ingredients will change after thawing. If you want to make it ahead, prepare the corn and dressing separately. Freeze them, then mix when you’re ready to serve. Yes, you can use frozen corn. Just thaw it and drain it well. Fresh corn has a sweeter taste and better texture. Frozen corn works in a pinch, but grilling fresh corn gives that smoky flavor. You can use queso fresco or cotija cheese instead of feta. Both have a similar crumbly texture. If you need a non-dairy option, try a vegan cheese that crumbles. This will keep it creamy and still tasty. This salad has a mild spice level. The chili powder adds a nice kick without being too hot. If you want more heat, you can add diced jalapeños or cayenne pepper. Adjust the spice to fit your taste. Yes, you can! Make the salad up to a day ahead. Just mix everything but the dressing. Add the dressing just before serving to keep it fresh. This helps the flavors blend nicely while keeping the ingredients crisp. This salad pairs well with grilled meats like chicken or steak. It also goes great with tacos or burritos. Serve it alongside a refreshing drink, like a limeade or a light beer, to complete the meal. This article covered making Mexican street corn salad, from essential ingredients to storage tips. You learned how to prepare the corn, mix the salad, and whip up a tasty dressing. I shared ways to enhance flavors and suggested variations, like spicy or vegan options. Now, you can make a delicious salad that fits your taste. Experiment with the recipe and enjoy your creation. With the right steps and tips, you'll impress everyone at your next meal. Enjoy your fresh and tasty Mexican street corn salad!$

Zesty Mexican Street Corn Salad

A refreshing and flavorful salad featuring grilled corn, cherry tomatoes, and a creamy dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine Mexican

Servings 4

Calories 150 kcal

Ingredients

4 ears corn, husked
1 cup cherry tomatoes, halved
0.5 cup red onion, finely diced
0.5 cup feta cheese, crumbled
0.25 cup fresh cilantro, chopped
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon chili powder
to taste salt and pepper

Instructions

Preheat your grill to medium-high heat.
Grill the corn for about 10-12 minutes, turning occasionally until charred. Remove from the grill and let cool slightly.
Once cool, carefully cut the corn kernels off the cob and place them in a large mixing bowl.
Add the halved cherry tomatoes, diced red onion, crumbled feta, and chopped cilantro to the bowl with the corn.
In a separate small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until well combined.
Pour the dressing over the corn mixture and gently toss everything together until evenly coated.
Taste and adjust seasoning if necessary, adding extra lime juice, salt, or chili powder to suit your preference.
Serve immediately or chill in the refrigerator for about 30 minutes to allow flavors to meld.

Notes

Serve the salad in a large bowl or individual cups, garnishing with extra cilantro or lime wedges for a colorful touch.

Keyword corn, Mexican, salad, vegetarian