Whether you enjoy this dish at a summer barbecue or as a side at dinner, Mexican street corn salad brings a burst of flavor and color to your plate. Combining sweet corn, zesty lime, and creamy cheese, this salad is not only delicious but also incredibly easy to prepare. Perfect as a side dish or a light meal, it showcases the vibrant flavors of Mexican cuisine and is sure to impress your guests.
Ingredients
– 4 cups fresh corn (grilled or boiled)
– 1 cup cherry tomatoes, diced
– 1/2 cup red onion, finely chopped
– 1/2 cup cilantro, chopped
– 1/2 cup cotija cheese, crumbled
– 1/4 cup mayonnaise
– 2 tablespoons lime juice
– 1 teaspoon chili powder
– Salt and pepper to taste
– Lime wedges for serving
Servings and Cooking Time
This recipe makes about 6 servings. Preparation time is approximately 15 minutes, and no cooking time is required if using pre-cooked corn.
Nutritional Value
Per serving (1/6 of the recipe): Calories: 180, Protein: 5g, Carbohydrates: 21g, Fat: 9g, Fiber: 2g. This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
1. Start by grilling or boiling the corn until tender.
2. Allow the corn to cool, then cut the kernels off the cob.
3. In a large mixing bowl, combine the corn kernels, diced tomatoes, and chopped red onion.
4. Add the chopped cilantro and crumbled cotija cheese to the bowl.
5. In a separate small bowl, mix the mayonnaise, lime juice, chili powder, salt, and pepper.
6. Pour the dressing over the corn mixture and gently toss to combine.
7. Taste and adjust seasoning if necessary.
8. Serve immediately or refrigerate for at least 30 minutes to let flavors meld.
9. Garnish with additional cilantro and lime wedges before serving.
10. Enjoy this salad chilled or at room temperature!
Alternative Ingredients
You can substitute cotija cheese with feta cheese for a similar taste. Additionally, Greek yogurt can replace mayonnaise for a lighter option. If corn is out of season, canned corn can be used as a quick alternative.
Serving and Pairings
This Mexican street corn salad pairs wonderfully with grilled meats, tacos, or as a topping for nachos. It can also be served alongside a refreshing beverage like agua fresca or a light beer.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best enjoyed cold and does not freeze well due to the fresh ingredients.
Cooking Mistakes
- Using canned corn without draining can make the salad watery.
- Overcooking the corn can lead to a mushy texture.
- Not seasoning adequately can result in bland flavors.
- Forgetting to chill the salad before serving can diminish its flavor.
- Using too much mayonnaise can overpower the freshness of the corn.
Helpful Tips
- Grill the corn for a smoky flavor that enhances the salad.
- Fresh lime juice is essential for balancing the flavors.
- Chill the salad for at least 30 minutes for the best taste.
- Feel free to add avocado for a creamier texture.
FAQs
Can I use frozen corn for this salad?
Yes, frozen corn can be used as a substitute. Just make sure to thaw and drain it before mixing it into the salad for the best texture.
Is this salad gluten-free?
Absolutely! All the ingredients in this Mexican street corn salad are naturally gluten-free, making it a great option for those with gluten sensitivities.
How long can I store this salad?
You can store the salad in an airtight container in the refrigerator for up to 3 days. However, it’s best enjoyed fresh.
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep it refrigerated until you’re ready to serve.
What can I add for extra protein?
You can add black beans, grilled chicken, or shrimp to increase the protein content of this salad.
Conclusion
Mexican street corn salad is a delightful and versatile dish that brings together the vibrant flavors of summer. Easy to prepare and full of fresh ingredients, it’s a perfect addition to any meal. Enjoy this refreshing salad at your next gathering or as a tasty side dish for your favorite entrees.
Mexican Street Corn Salad
Ingredients
- 4 cups fresh corn grilled or boiled
- 1 cup cherry tomatoes diced
- 1/2 cup red onion finely chopped
- 1/2 cup cilantro chopped
- 1/2 cup cotija cheese crumbled
- 1/4 cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Grill or boil the corn until tender, then cool and cut the kernels off the cob.
- In a large mixing bowl, combine the corn kernels, diced tomatoes, and chopped red onion.
- Add the chopped cilantro and crumbled cotija cheese to the bowl.
- In a separate bowl, mix the mayonnaise, lime juice, chili powder, salt, and pepper.
- Pour the dressing over the corn mixture and gently toss to combine.
- Taste and adjust seasoning if necessary.
- Serve immediately or refrigerate for at least 30 minutes to let flavors meld.
- Garnish with additional cilantro and lime wedges before serving.
Nutrition
