Introduction
Ready to turn simple ingredients into a vibrant, flavor-packed masterpiece? This Creamy Mexican Street Corn Salad is your ticket to a taste of Mexico, right in your own kitchen! It’s easy to make, bursting with fresh flavors, and perfect for any occasion – from weeknight dinners to summer barbecues. Get ready to impress your family and friends with this crowd-pleasing recipe!
Why This Works
This recipe is a winner because it’s a delicious blend of sweet, savory, and spicy flavors. The creamy dressing perfectly complements the charred corn, bringing a delightful balance to every bite. Plus, it requires minimal cooking and comes together quickly, making it perfect for busy weeknights. It’s also easily customizable – you can adjust the spice level to your liking!
Key Ingredients
🌽 4 ears of corn, shucked
🧅 1 medium red onion, finely chopped
🌶️ 1 jalapeño pepper, seeded and minced (optional)
🧀 ½ cup crumbled cotija cheese
🌿 ½ cup chopped cilantro
🍋 1 lime, juiced
🥛 ½ cup mayonnaise
🧈 ¼ cup unsalted butter, melted
🧂 Salt and pepper to taste
Instructions
1️⃣ Prep the Corn: Preheat your grill or broiler to medium-high heat. Grill the corn, turning occasionally, until kernels are slightly charred and tender (about 8-10 minutes). Alternatively, you can roast the corn in a 400°F oven for 20-25 minutes, turning halfway through.
2️⃣ Cut the Corn: Once the corn is cool enough to handle, cut the kernels off the cob.
3️⃣ Make the Dressing: In a medium bowl, whisk together the mayonnaise, melted butter, lime juice, salt, and pepper.
4️⃣ Combine Ingredients: Add the corn kernels, red onion, jalapeño (if using), and cilantro to the bowl with the dressing. Gently toss to combine.
5️⃣ Serve & Enjoy: Sprinkle with cotija cheese and serve immediately.
Handy Tips
- For extra smoky flavor, grill the corn directly over the flames for a few minutes before moving to a cooler part of the grill to finish cooking.
- If you don’t have cotija cheese, you can substitute with feta cheese or queso fresco.
- Feel free to add other vegetables to this salad, such as diced bell peppers or tomatoes.
Heat Control
Grilling the corn over medium-high heat brings out its natural sweetness and creates those desirable char marks. Don’t let the corn burn – keep a close eye on it and rotate frequently. If using the oven, make sure to keep an eye on the corn to prevent it from drying out.
Crunch Factor
The combination of slightly charred corn, crunchy red onion, and fresh cilantro provides a delightful textural contrast. The creamy dressing adds a smooth element that balances out the textures beautifully.
Pro Kitchen Tricks
- For faster prep, buy pre-shucked corn.
- To make the salad ahead of time, prepare the dressing and corn separately. Combine just before serving to prevent the corn from becoming soggy.
Storage Tips
Store leftover salad in an airtight container in the refrigerator for up to 2 days. The flavors will meld together nicely, making it even tastier the next day!
Gift Packaging Ideas
This salad makes a fantastic potluck dish! Present it in a pretty glass bowl or a festive serving platter. You can also package individual portions in mason jars for a charming and convenient presentation.
Flavor Variations
🌟 Spicy Mango: Add diced mango and a pinch of cayenne pepper for a sweet and spicy kick.
🌟 Chipotle Lime: Use chipotle peppers in adobo sauce instead of jalapeño for a smoky heat.
🌟 Avocado Creaminess: Stir in mashed avocado for extra creaminess and healthy fats.
🌟 Black Bean Boost: Incorporate canned black beans for added protein and texture
Troubleshooting
- Too Dry: Add a little more mayonnaise or lime juice to loosen the salad.
- Not Enough Flavor: Adjust the seasonings to your preference. Add more lime juice for acidity, salt for savoriness, or pepper for spice.
FAQ
- Can I use frozen corn? Yes, but be sure to thaw it completely before adding it to the salad. Frozen corn may slightly release water, so you might need to adjust the amount of mayonnaise.
- How many does this serve? This recipe serves approximately 4-6 people.
- Can I make this ahead of time? It’s best to assemble the salad just before serving to prevent the corn from becoming soggy. However, you can prepare the dressing and corn separately ahead of time.
- Is it spicy? The spiciness level depends on how much jalapeño you use. Omit it altogether for a mild salad.
Conclusion
This Creamy Mexican Street Corn Salad is a true crowd-pleaser! Its bright flavors and satisfying textures will have everyone asking for seconds. So, gather your ingredients, fire up the grill, and get ready to experience a taste of sunshine in every bite! Don’t forget to share your delicious creations with us on RateMyRecipes! We can’t wait to see your photos!
Crazy Good Mexican Street Corn Salad
A vibrant and flavorful salad inspired by traditional Mexican street corn, combining sweet corn, creamy dressing, and zesty spices for a fresh and delicious side dish.
Ingredients
- 4 ears of corn, husked
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat (approximately 200u00b0C).
- Grill the corn for about 15-20 minutes, turning occasionally, until charred and cooked through.
- Remove the corn from the grill and let it cool slightly before cutting the kernels off the cob.
- In a large mixing bowl, combine the grilled corn kernels, cherry tomatoes, red onion, and cilantro.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper.
- Pour the dressing over the corn mixture and toss until well combined.
- Sprinkle the crumbled feta cheese on top and give it a gentle stir.
- Serve chilled or at room temperature.
Tips
- For extra flavor, add a sprinkle of smoked paprika over the top before serving.
- You can substitute cotija cheese for feta for a more authentic taste.