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- 4 fresh ears of corn, husked and grilled - 1 cup sweet cherry tomatoes, halved - 1 ripe avocado, diced - 1/2 cup red onion, finely chopped - 1/2 cup cotija cheese, crumbled - 1/4 cup fresh cilantro, roughly chopped - Juice of 2 juicy limes - 2 tablespoons high-quality olive oil - 1 teaspoon chili powder - Salt and freshly ground pepper to taste - Small lettuce leaves (such as butter or romaine) or sturdy tortilla chips for serving Using fresh ingredients makes a big difference in this dish. Fresh corn adds sweetness and crunch. Ripe avocados give a creamy texture. Sweet cherry tomatoes bring a burst of flavor. When you use fresh produce, you get the best taste and nutrition. The colors also pop, making the dish more appealing. If you can’t find an ingredient, don’t worry! Here are some easy swaps: - Use canned corn if fresh corn is not available. - Swap cotija cheese with feta or goat cheese. - Try lime juice from a bottle, but fresh is best. - If you want less heat, skip the chili powder or use paprika. - For a different crunch, use diced bell peppers instead of red onion. These changes keep the spirit of the dish while letting you use what you have. Enjoy your cooking adventure! To start, heat your grill to medium-high. Take four fresh ears of corn and husk them. Place the corn directly on the grill. Cook for 10 to 12 minutes. Turn them often to get a nice char. When done, remove the corn from the grill and let it cool a bit. Once cool, slice the kernels off the cob and put them in a large mixing bowl. Now, it’s time to add the fun stuff! In the bowl with the corn, add 1 cup of halved sweet cherry tomatoes. Then, dice 1 ripe avocado and toss it in. Next, finely chop 1/2 cup of red onion and add it too. Crumble 1/2 cup of cotija cheese and sprinkle it in. Lastly, add 1/4 cup of roughly chopped fresh cilantro. You’ll love how colorful this mix looks! For the dressing, grab a small bowl. In it, whisk together the juice of 2 limes, 2 tablespoons of high-quality olive oil, and 1 teaspoon of chili powder. Add a pinch of salt and freshly ground pepper. Mix until it becomes smooth and well-blended. This tangy dressing will make your salad pop! Now, let’s put it all together. Drizzle your dressing over the corn mixture. Use a spatula to gently toss everything. Be careful to keep the avocado pieces intact. Next, take small lettuce leaves or sturdy tortilla chips. Spoon generous amounts of the salad mixture into each one. This makes it easy to enjoy! For a nice touch, sprinkle extra cotija cheese and fresh cilantro on top. Your Street Corn Salad Cups are ready to impress! To grill corn just right, start with fresh ears. Husk them well. Heat your grill to medium-high. Place the corn directly on the grates. Turn them every few minutes. Aim for a nice char in about 10-12 minutes. When done, let the corn cool before cutting off the kernels. This step makes your salad full of flavor. If you have leftover salad, store it in an airtight container. Keep it in the fridge. It stays fresh for about two days. Just remember, the avocado may brown over time. To slow this down, add a little lime juice on top before sealing the container. This keeps your salad looking bright and tasty. You can change the flavors in your salad to suit your taste. Want it spicy? Add more chili powder or some diced jalapeños. Love herbs? Try adding fresh dill or parsley. For a sweeter touch, mix in some diced mango or pineapple. The options are endless. Get creative and make it your own! {{image_4}} You can boost your Street Corn Salad Cups by adding proteins. Chicken or shrimp work well. Grilled chicken adds a smoky taste. For a fresh twist, try diced rotisserie chicken. If you like seafood, grilled shrimp is a great choice. It adds a nice contrast to the sweet corn. For a heartier option, use black beans. They give protein and fiber. Just rinse and mix them in. If you want vegetarian options, skip the meat and add more veggies. Grilled zucchini or bell peppers add great flavor. You can also add chickpeas for extra protein. For vegan options, replace cotija cheese with avocado or nutritional yeast. Both give a creamy texture without dairy. This keeps your salad fresh and light. The dressing can change the whole flavor of your salad. Instead of lime, try lemon juice for a different twist. A bit of honey can add sweetness. For a spicy kick, mix in some hot sauce or sriracha. If you prefer a creamier dressing, mix yogurt or avocado with lime juice. This adds a rich texture. Play with flavors to find your favorite mix! Store any leftover salad in an airtight container. This keeps the flavors fresh. If you use lettuce cups, remove the salad before storing. The lettuce can wilt quickly. Leftover salad stays good for about 2 days in the fridge. To keep your salad fresh, add the dressing just before serving. This helps the ingredients stay crisp. If you have extra tomatoes or avocado, store them separately. They can spoil fast when mixed in. You don't need to reheat this salad. It tastes best cold. If you want to serve it warm, try grilling the corn again. Just be careful not to overcook it. You can also use the salad as a topping for grilled meats or tacos. This adds a fresh touch to any meal! Yes, you can prepare the salad ahead of time. Just keep the salad mixture in the fridge. It tastes great cold. However, I recommend waiting to assemble the cups until right before serving. The lettuce or chips can get soggy if you wait too long. These salad cups pair well with many dishes. Try serving them with grilled chicken or fish. They also go great with tacos or quesadillas. For a lighter meal, serve them with a fresh green salad. You can even enjoy them as a snack on their own! To add heat, use more chili powder. You can also add diced jalapeños or hot sauce. Adjust the flavors to your taste. Just remember to start small and taste as you go. You can always add more spice if needed. This salad is not only tasty but also healthy! Here are some benefits of the key ingredients: - Corn: High in fiber and vitamins. - Avocado: Good source of healthy fats and potassium. - Tomatoes: Packed with vitamins C and K, plus antioxidants. - Red Onion: Contains antioxidants and may boost heart health. - Cilantro: Rich in vitamins A and K, plus it adds flavor. - Cotija Cheese: Adds calcium and protein. This mix offers fiber, vitamins, and healthy fats, making it a great choice for a meal or snack! You learned key steps to make tasty Street Corn Salad Cups. Fresh ingredients boost flavor and nutrition. I shared tips on grilling corn and storing leftovers. You also explored fun variations and possible protein additions. Try customizing the flavors to fit your taste. This dish is versatile and simple. With these ideas, you can enjoy Street Corn Salad Cups anytime you want. Enjoy creating your own version!

Street Corn Salad Cups

Elevate your summer gatherings with these delicious Street Corn Salad Cups! Bursting with flavor from grilled corn, creamy avocado, and fresh tomatoes, this colorful dish is a must-try. Perfectly served in lettuce cups or on tortilla chips, it's both beautiful and easy to prepare. Ready in just 30 minutes, impress your guests with this fun and refreshing treat. Click through to discover the full recipe and make your next event unforgettable!
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Ingredients
  

4 fresh ears of corn, husked and grilled

1 cup sweet cherry tomatoes, halved

1 ripe avocado, diced

1/2 cup red onion, finely chopped

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, roughly chopped

Juice of 2 juicy limes

2 tablespoons high-quality olive oil

1 teaspoon chili powder

Salt and freshly ground pepper to taste

Small lettuce leaves (such as butter or romaine) or sturdy tortilla chips for serving

Instructions
 

Begin by preheating your grill to a medium-high heat. Place the husked corn directly on the grill grates and cook for about 10-12 minutes, turning occasionally to achieve an even char. Once the corn is beautifully grilled and charred, remove it from the grill and allow it to cool slightly before slicing the kernels off the cob into a large mixing bowl.

    In the same bowl, add the halved cherry tomatoes, diced avocado, finely chopped red onion, crumbled cotija cheese, and thoroughly chopped cilantro, creating a colorful mix of textures and flavors.

      In a separate small bowl, whisk together the freshly squeezed lime juice, olive oil, chili powder, and a pinch of salt and pepper until the mixture is smooth and well-integrated. The dressing should be tangy and zesty to complement the sweetness of the corn.

        Gently drizzle the prepared dressing over the corn mixture. Using a spatula, carefully toss the ingredients together until they are just combined, making sure to preserve the integrity of the diced avocado.

          To serve, take small lettuce cups or sturdy tortilla chips and spoon generous amounts of the salad mixture into each. This allows for easy handling and enjoyable bites, perfect for sharing!

            For a finishing touch, garnish each cup or chip with extra crumbled cotija cheese and fresh cilantro sprigs for a burst of flavor and color.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                Presentation Tips: Arrange the salad cups elegantly on a vibrant platter, adorned with lime wedges for added zest and extra cilantro sprigs to enhance the visual appeal, making it a show-stopping dish at any gathering.