Description
This Delicious Street Corn Salad is a vibrant, fresh take on the classic Mexican street food. Featuring charred grilled corn kernels mixed with creamy Cotija cheese, tangy lime juice, and a hint of chili powder, it’s a perfect side dish or snack. Customize it with fresh herbs, avocado, cherry tomatoes, and red onions for a refreshing and flavorful bite that’s ideal for summer gatherings or weeknight dinners.
Ingredients
Scale
Main Ingredients
- 4 ears Corn (Fresh grilled corn recommended)
- 1 cup Cotija Cheese (Can be substituted with queso fresco or vegan cheese)
- 1/2 cup Mayonnaise (Or use Greek yogurt for a lighter option)
- 3 tablespoons Lime Juice
- 1 teaspoon Chili Powder (Adjust based on spice tolerance)
- 1/4 cup Fresh Herbs (Cilantro recommended)
- 1 medium Avocado (Diced)
- 1 cup Cherry Tomatoes (Halved)
- 1/2 medium Red Onions (Diced)
Instructions
- Roast the Corn: Preheat your grill or oven to medium-high heat. Roast the corn until it’s nicely charred and golden, about 10 minutes. This step adds a smoky depth and sweetness. Let the corn cool slightly before handling.
- Cut the Kernels: Using a sharp knife, carefully remove the kernels from each ear of corn by slicing downward along the cob, ensuring you get all the juicy, charred kernels.
- Mix the Salad Base: In a large mixing bowl, combine the roasted corn kernels, crumbled Cotija cheese, mayonnaise or Greek yogurt, lime juice, and chili powder. Gently stir everything together until the corn is evenly coated and flavorful.
- Season to Taste: Taste the salad mixture and adjust seasoning by adding salt, pepper, or extra chili powder according to your preference to enhance the flavors.
- Add Fresh Ingredients: Stir in the chopped fresh herbs like cilantro, diced avocado, halved cherry tomatoes, and diced red onions, mixing gently to distribute everything evenly without mashing the avocado.
- Chill and Serve: Allow the salad to rest in the refrigerator for at least 30 minutes to meld the flavors. Serve chilled or at room temperature for best taste.
Notes
- You can substitute Cotija cheese with queso fresco for a milder flavor or use vegan cheese to make this dish dairy-free.
- For a lighter version, replace mayonnaise with Greek yogurt.
- If you don’t have a grill, roasting the corn in the oven or on a stovetop grill pan works well.
- Adjust chili powder based on your spice tolerance or add a dash of smoked paprika for a smoky twist.
- This salad stays fresh for up to 2 days stored in an airtight container in the refrigerator.
- To keep avocado from browning, toss it in a little lime juice before adding to the salad.
