If you’re looking for a colorful and flavorful side dish, Mexican street corn salad is a perfect choice. This vibrant salad, inspired by the classic street food, features sweet corn mixed with fresh vegetables and a creamy dressing, all tied together with a squeeze of lime. It’s not only delicious but also easy to prepare, making it ideal for barbecues, picnics, or as a tasty addition to your weeknight meals. Let’s dive into this refreshing recipe that everyone will love!
Ingredients
– 4 cups corn (fresh or canned)
– 1 cup cherry tomatoes, diced
– 1 avocado, diced
– 1/2 cup red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 1/2 cup cotija cheese, crumbled
– Juice of 2 limes
– 1/4 cup mayonnaise
– 1 tsp chili powder
– Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of 15 minutes and no cooking time required.
Nutritional Value
Per serving (1 cup): approximately 220 calories, 12g fat, 24g carbohydrates, 5g protein, and 3g fiber. This nutritional breakdown is based on one serving size.
Step-by-Step Cooking Process
1. Gather all ingredients and prepare your workspace.
2. If using fresh corn, boil it until tender, then cool and cut from the cob.
3. In a large mixing bowl, combine the corn, cherry tomatoes, avocado, and red onion.
4. In a separate small bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper.
5. Pour the dressing over the corn mixture and gently toss until well combined.
6. Fold in the cilantro and cotija cheese carefully.
7. Taste and adjust seasoning, adding more lime juice or salt if necessary.
8. Let the salad sit for about 10 minutes to allow flavors to meld.
9. Serve chilled or at room temperature.
10. Garnish with extra cilantro and lime wedges for presentation.
Alternative Ingredients
You can substitute the cotija cheese with feta for a similar flavor, or use Greek yogurt instead of mayonnaise for a lighter option. Fresh corn can be replaced with frozen corn, which is just as tasty and convenient.
Serving and Pairings
This Mexican street corn salad pairs wonderfully with grilled meats, tacos, or as a stand-alone dish at summer gatherings. It also complements spicy dishes well, balancing flavors with its creaminess and zest.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed fresh, but it can be frozen for up to a month. Thaw overnight in the refrigerator before serving.
Cooking Mistakes
- Using canned corn without rinsing can lead to excess salt.
- Overmixing can make the avocado mushy.
- Not seasoning adequately may result in bland flavors.
- Forgetting to let the salad rest can prevent flavors from developing.
- Using too much lime juice can overpower the dish.
Helpful Tips
- Use fresh, in-season corn for the best flavor.
- Chill the salad for an hour before serving for enhanced taste.
- Adjust the spiciness by varying the amount of chili powder.
- Top with extra cheese and cilantro for a beautiful presentation.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works great in this recipe. Just thaw it before mixing it with other ingredients for the best texture and flavor.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days. However, it’s best enjoyed fresh for optimal taste and texture.
Can I make this salad vegan?
Absolutely! You can omit the cotija cheese and mayonnaise or replace them with vegan alternatives to create a delicious vegan version.
What other vegetables can I add?
Feel free to add diced bell peppers, jalapeños, or cucumbers for extra crunch and flavor, making the salad even more colorful.
Is this salad gluten-free?
Yes, all the ingredients in this Mexican street corn salad are gluten-free, making it suitable for those with gluten sensitivities.
Conclusion
Mexican street corn salad is a delightful blend of flavors and textures that brings the essence of street food to your table. With its refreshing ingredients and easy preparation, it’s a must-try for anyone seeking a vibrant and delicious side dish. Enjoy this recipe at your next gathering and watch it disappear!
Mexican Street Corn Salad
Ingredients
- 4 cups corn fresh or canned
- 1 cup cherry tomatoes diced
- 1 avocado diced
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1/2 cup cotija cheese crumbled
- Juice of 2 limes
- 1/4 cup mayonnaise
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Gather all ingredients and prepare your workspace.
- If using fresh corn, boil it until tender, then cool and cut from the cob.
- In a large mixing bowl, combine the corn, cherry tomatoes, avocado, and red onion.
- In a separate small bowl, mix mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the corn mixture and gently toss until well combined.
- Fold in the cilantro and cotija cheese carefully.
- Taste and adjust seasoning, adding more lime juice or salt if necessary.
- Let the salad sit for about 10 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
- Garnish with extra cilantro and lime wedges for presentation.
