Name: Best Mexican Street Corn Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 cups corn (fresh, frozen, or canned); 1/2 cup red onion, diced; 1/2 cup cherry tomatoes, halved; 1/4 cup cilantro, chopped; 1/2 cup cotija cheese, crumbled; 1 avocado, diced; 2 tablespoons lime juice; 1 tablespoon olive oil; 1 teaspoon chili powder; Salt and pepper to taste

Delicious Mexican street corn salad with corn, lime, and spices in a bowl

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Why Make This Recipe

Best Mexican Street Corn Salad is a vibrant and delightful dish that brings the essence of street food right to your table. It’s refreshing, packed with flavors, and easy to prepare. Whether you want to serve it as a side dish for a barbecue or enjoy it on its own, this salad is sure to impress everyone. The creamy avocado, crunchy corn, and zesty dressing combine to create a satisfying dish that’s perfect for any occasion. Plus, it’s a great way to use up fresh corn in the summer!

How to Make Best Mexican Street Corn Salad

Making this salad is simple and quick. Just follow these steps for a delicious outcome:

Ingredients

4 cups corn (fresh, frozen, or canned)
1/2 cup red onion, diced
1/2 cup cherry tomatoes, halved
1/4 cup cilantro, chopped
1/2 cup cotija cheese, crumbled
1 avocado, diced
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon chili powder
Salt and pepper to taste

Directions

If using fresh corn, grill it until slightly charred, then cut the kernels off the cob. If using frozen, cook according to package instructions and let cool.
In a large bowl, combine the corn, red onion, cherry tomatoes, cilantro, cotija cheese, and avocado.
In a separate small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Serve immediately or refrigerate for a couple of hours to allow the flavors to meld.

How to Serve Best Mexican Street Corn Salad

This salad can be served as a refreshing side dish at barbecues, potlucks, or family gatherings. It pairs well with grilled meats and can also be enjoyed as a light and healthy snack. For added warmth, serve it alongside spicy dishes, as it balances flavors perfectly.

How to Store Best Mexican Street Corn Salad

To store leftovers, place the salad in an airtight container. It can be kept in the refrigerator for up to 2 days. However, for the best flavor and texture, it’s recommended to consume it within the first day. If the salad has avocado, it may brown slightly, but this won’t affect the taste.

Tips to Make Best Mexican Street Corn Salad

Use fresh corn when in season for the best flavor.
Feel free to adjust the chili powder to your heat preference.
Try adding black beans or jalapeños for an extra kick.
Make sure to toss the salad gently to keep the avocado intact.

Variation

For a twist on this recipe, you can add diced bell peppers or swap cotija cheese for feta if you prefer. You can also add cooked quinoa for a heartier salad, making it even more filling.

FAQs

Can I use canned corn instead of fresh?
Yes, canned corn works well, just be sure to drain and rinse it before adding to the salad.

Is there a way to make this salad vegan?
Yes! You can omit the cheese or substitute it with a vegan cheese alternative.

How long can I hold off on serving the salad after making it?
It’s best to serve it immediately or let it chill for about two hours. Serving it too late may cause the ingredients, especially the avocado, to lose their freshness.

For more fun and spicy ideas, check out these spicy Mexican corn bites to complement your meal!