Mexican Street Corn Salad

Mexican street food is a vibrant and integral part of the country’s culinary landscape. From bustling markets to street vendors, the aromas of grilled meats, spices, and fresh vegetables waft through the air, captivating the senses and inviting everyone to partake in a delightful gastronomic experience. Among the many offerings, corn is a staple ingredient that has been celebrated for centuries. It’s not just food; it’s a cultural symbol deeply intertwined with Mexican identity. One of the standout dishes from this rich tradition is the Zesty Mexican Street Corn Salad.

Discover the deliciousness of Zesty Mexican Street Corn Salad, a colorful and vibrant dish that brings the essence of Mexican street food right to your kitchen. Made with fresh corn, cherry tomatoes, red onion, and creamy avocado, this salad offers a delightful mix of flavors and textures. Perfect for gatherings or as a refreshing side for any meal, it embodies the joy of Mexican cuisine with every bite. Try this easy recipe and share a taste of Mexico with your loved ones!

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Ingredients

4 ears of fresh corn, husked

1 cup cherry tomatoes, halved

1/2 red onion, finely diced

1/2 cup fresh cilantro, chopped

1 ripe avocado, diced

1/2 cup cotija cheese, crumbled

Juice of 1 lime

2 tablespoons mayonnaise

1 teaspoon chili powder

Salt and pepper to taste

Optional: 1 jalapeño, finely chopped (for an extra kick)

Instructions

Grill the Corn: Begin by preheating your grill to medium-high heat. Once hot, place the husked corn directly onto the grill grates. Grill the corn for approximately 10-15 minutes, turning every few minutes until the kernels are tender and exhibit nice grill marks. Once done, remove the corn from the grill and allow it to cool slightly.

Cut the Kernels: After the corn has cooled enough to handle, use a sharp knife to carefully slice the kernels off the cob. Place the freshly cut kernels into a large mixing bowl.

Combine the Fresh Ingredients: To the bowl with the corn, add the halved cherry tomatoes, finely diced red onion, chopped fresh cilantro, and diced avocado. Gently mix to combine.

Prepare the Dressing: In a separate small bowl, whisk together the lime juice, mayonnaise, chili powder, and season generously with salt and pepper to taste. If you enjoy some spice, fold in the finely chopped jalapeño at this point.

Dress the Salad: Drizzle the prepared dressing over the corn mixture. Using a large spoon, gently toss all the ingredients together until everything is well coated in the creamy dressing.

Add the Cotija Cheese: Carefully fold in the crumbled cotija cheese, ensuring you don’t mash the avocado pieces while mixing.

Serve: Transfer the vibrant salad into a serving dish. For an extra touch, garnish with additional chopped cilantro or crumbled cotija cheese. You can serve it immediately for a fresh taste or refrigerate for about 30 minutes to allow the flavors to meld.

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

- Presentation Tips: Serve the salad in a large bowl or individual cups for a fun presentation. Squeeze a little extra lime over the top just before serving for a bright finish.