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To start, you need corn. Use 4 cups of corn kernels. You can use fresh corn, grilled until tender and slightly charred. If you don’t have fresh corn, frozen corn works too. Just thaw and drain it. The sweet corn gives this salad a great base. Next, you add color! Use one vibrant red bell pepper, finely diced. This adds crunch and liveliness. Chop 1/4 cup of green onions, using both white and green parts. For more color, include 1 cup of cherry tomatoes, halved. Finally, add one creamy avocado, diced into chunks. These veggies make the salad look beautiful and taste fresh. Now, let’s make the dressing. You need 1/4 cup of mayonnaise for a rich texture. Add 2 tablespoons of freshly squeezed lime juice for a zesty kick. Mix in 1 teaspoon of chili powder for spice and 1/2 teaspoon of cumin for warmth. Season with salt and pepper to taste. This dressing ties all the flavors together. Finally, we need cheese! Use 1/2 cup of crumbled cotija cheese. You can swap it for feta cheese if you like. This cheese adds creaminess and saltiness. Top with finely chopped fresh cilantro for a fragrant finish. It brightens the salad and makes it look inviting. Start by preparing your corn. If you use fresh corn, grill the ears until they are tender and have a nice char. Let them cool down, then slice the kernels off the cob. If you prefer frozen corn, simply thaw it under cold water and drain it well. Both options work great for this salad! Now, grab a large mixing bowl. Add the corn kernels to the bowl. Next, finely dice one vibrant red bell pepper. Chop 1/4 cup of green onions, using both the white and green parts. Halve 1 cup of cherry tomatoes for those colorful bites. Finally, dice one creamy avocado into chunks. Toss all these veggies together in the bowl. The colors will look amazing! For the dressing, take a small mixing bowl. Whisk together 1/4 cup of mayonnaise, 2 tablespoons of freshly squeezed lime juice, 1 teaspoon of chili powder, and 1/2 teaspoon of cumin. Add a pinch of salt and pepper. Mix until it is smooth and well combined. This dressing adds a rich flavor to your salad. Pour the creamy dressing over the corn and vegetables. Use a spatula to gently toss everything together. Make sure all the ingredients get coated nicely. Be careful not to mash the avocado while mixing. You want to keep those lovely chunks intact! Next, gently fold in 1/2 cup of crumbled cotija cheese. This cheese adds a wonderful texture and flavor. Finish by sprinkling freshly chopped cilantro on top. This garnish not only looks pretty but also boosts the salad's taste. Cover the salad with plastic wrap or a lid. Chill it in the fridge for at least 30 minutes. This time allows the flavors to blend beautifully. When ready to serve, take it out and enjoy every delicious bite! Choose sweet corn for the best flavor. Fresh corn tastes best when in season. Look for firm ears with bright green husks. The kernels should feel plump and juicy. If fresh corn is not available, frozen corn is a great alternative. Just make sure to thaw and drain it well. The dressing makes your salad shine. Use quality mayonnaise for a creamy base. Fresh lime juice adds a zesty kick. Adjust the chili powder to match your taste. If you like it spicier, add more chili powder. Don’t forget salt and pepper for balance. Whisk until smooth to ensure the best flavor. Serve this salad in a large, colorful bowl. Garnish it with extra cilantro for freshness. Lime wedges on the side add a fun touch. You can serve it as a side dish at barbecues or picnics. It pairs well with grilled meats or tacos. Enjoy it cold for the best taste! {{image_4}} To spice things up, add jalapeños. Chop them fine for a kick. You can also use hot sauce in the dressing. This adds heat and flavor. If you like smoky flavors, try smoked paprika instead of chili powder. It gives a nice twist. You can also sprinkle some crushed red pepper on top. This makes each bite exciting and bold. If you want a vegetarian version, skip the cotija cheese. You can replace it with a plant-based cheese. Nutritional yeast is another great option. It gives a cheesy flavor without dairy. For added protein, mix in black beans or chickpeas. They make the salad filling and nutritious. You can also add more veggies, like diced zucchini or corn salsa. This makes the dish colorful and fun. For a lighter salad, swap mayonnaise for Greek yogurt. This keeps the creaminess but cuts calories. You can also use lime zest to boost flavor without extra calories. If you want more fiber, use quinoa instead of corn. This adds a nutty taste and chewy texture. Finally, use fresh herbs, like parsley or basil, for a fresh touch. These swaps make your salad healthier while still tasty. You can store Mexican corn salad in the fridge. Place it in an airtight container. It stays fresh for about 3 days. The flavors will mix even more, making it taste better. Just remember to keep it covered. Freezing this salad is not ideal. The fresh veggies may get mushy when thawed. If you want to freeze it, only freeze the corn. Use it within a month for the best taste. When ready to eat, thaw the corn in the fridge overnight. To reheat the salad, use the microwave on low. Heat it gently for about 30 seconds. Stir and check if it’s warm enough. This method keeps the texture nice. Avoid reheating more than once to keep flavors fresh. Enjoy your salad even after storing it! I recommend using fresh corn for the best taste. Grilling fresh corn adds a smoky flavor. If fresh corn isn’t available, frozen corn works well too. Just thaw it and drain it before mixing. Yes, you can prepare this salad ahead of time. It tastes even better after chilling. Make it a few hours before serving. Just cover it and keep it in the fridge. If you can't find cotija cheese, feta cheese is a great substitute. It offers a similar salty flavor. You can also use queso fresco for a milder taste. Adding black beans is a fantastic way to boost protein. You can also include grilled chicken or shrimp for a heartier dish. These options will make the salad more filling and nutritious. This blog post covered all you need for a tasty corn salad. We explored fresh and grilled corn, colorful veggies, and a creamy dressing. I shared step-by-step instructions to prepare and serve. You learned tips for selecting the best corn and fun variations to try. Lastly, we discussed storage and answered common questions. Enjoy making this easy dish. It’s flavorful and fun for any meal. Keep experimenting with ingredients to make it your own!

Mexican Corn Salad

Discover the vibrant flavors of our Mexican Street Corn Salad Delight! This colorful dish combines fresh corn, red bell pepper, creamy avocado, and crumbled cotija cheese, all tossed in a zesty dressing that brings everything together beautifully. Perfect for summer gatherings or a tasty side dish. Ready to impress your guests? Click through to explore the recipe and enjoy this refreshing treat!
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Ingredients
  

4 cups of corn kernels (freshly grilled or frozen)

1 vibrant red bell pepper, finely diced

1/4 cup of green onions, chopped (white and green parts)

1 cup of cherry tomatoes, halved for colorful bites

1 creamy avocado, diced into chunks

1/2 cup of crumbled cotija cheese (or feta cheese for a twist)

1/4 cup of mayonnaise for a rich texture

2 tablespoons of freshly squeezed lime juice

1 teaspoon of chili powder for a spicy kick

1/2 teaspoon of cumin to add warmth

Salt and pepper to taste

Fresh cilantro, finely chopped (for a fragrant garnish)

Instructions
 

Prepare the Corn: If using fresh corn, grill the ears until tender and lightly charred, then let them cool. Carefully slice the kernels off the cob and place them in a large mixing bowl. For frozen corn, simply thaw it under cold running water and drain thoroughly before adding to the bowl.

    Combine the Veggies: To the bowl with corn, add the diced red bell pepper, chopped green onions, halved cherry tomatoes, and diced avocado. The combination of colors will make your salad visually enticing.

      Make the Dressing: In a small mixing bowl, whisk together the mayonnaise, lime juice, chili powder, ground cumin, and a pinch of salt and pepper until the dressing is smooth and well combined.

        Dress the Salad: Pour the creamy dressing over the corn and vegetable mixture. Use a spatula to gently toss everything together, ensuring all ingredients are well coated without mashing the avocado.

          Add the Cheese and Garnish: Gently fold in the crumbled cotija cheese, allowing it to stay somewhat chunky for a delightful texture. Finish with a sprinkle of freshly chopped cilantro on top, enhancing the salad's flavor profile and presentation.

            Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for a minimum of 30 minutes. This chilling period allows the flavors to meld beautifully, making each bite even more delicious.

              Prep Time: 15 min | Total Time: 45 min | Servings: 6

                - Presentation Tips: Serve the salad in a large, colorful bowl, garnished with additional cilantro and lime wedges on the side for a zesty fun!