Mexican Street Corn Salad is a dish that captures the essence of a vibrant summer day. With its bold flavors and satisfying textures, this salad brings the classic street food experience right to your kitchen. It’s not only a treat for your taste buds but also a versatile side that can complement any BBQ or summer gathering. The 'street corn flavors' are irresistible, offering a delightful mix of creamy, tangy, and spicy notes that make it a must-try.
Ingredients
Scale:
Grilled corn (4 ears or 3 cups if using frozen)
1 cup Cotija cheese or feta cheese
1/2 cup fresh cilantro, chopped
1/2 red onion or 2 shallots, finely chopped
Juice and zest of 2 limes
1/3 cup mayonnaise or Greek yogurt
1 teaspoon chili powder or cayenne pepper
1 avocado, diced (optional)
Instructions
Grill the Corn: Preheat your grill to medium-high heat. Place the corn directly on the grill and cook, turning occasionally, until it’s charred in spots and cooked through, about 10 minutes. If grilling is not an option, you can roast the corn in the oven or use a stovetop grill pan.
Prepare the Dressing: In a small bowl, whisk together lime juice, zest, mayonnaise or Greek yogurt, and chili powder. This dressing provides the creamy and tangy base that complements the corn.
Mix Ingredients: Once the corn has cooled enough to handle, cut the kernels off the cob and place them in a large bowl. Add cheese, cilantro, red onion, and avocado (if using) to the bowl.
Toss and Serve: Pour the dressing over the salad ingredients and gently toss until everything is well-coated. Be careful not to mash the avocado if using, to maintain a nice texture.
