Mexican Street Corn Salad Recipe

Quick and Easy to Prepare. This salad comes together in just minutes, making it a go-to dish for potlucks or last-minute gatherings—no cooking required!
A Flavorful Twist on a Classic. This corn salad is inspired by traditional elote, bringing the same delicious flavors of street corn in a convenient salad form.

Ingredients for Mexican Street Corn Salad

Fresh Sweet Corn: 4 cups of corn can be used, whether grilled, roasted, or ungrilled, for that sweet bite.
Avocado: 1 ripe avocado, diced into medium-sized pieces adds creaminess and healthy fats.
Cotija Cheese: 1/2 cup of crumbled cotija cheese gives that signature salty, tangy flavor you love in street corn.
Fresh Cilantro: 1/4 cup of chopped cilantro brings a fresh herbal note.
Lime Juice: Freshly squeezed 2 tablespoons of lime juice provides a zesty kick.
Mayonnaise: 1/4 cup for a creamy base that adds richness.
Chili Powder: 1 teaspoon for a bit of heat, feel free to adjust based on preference.

How to Make Mexican Street Corn Salad

In a large bowl, combine the fresh sweet corn, diced avocado, crumbled cotija cheese, and chopped cilantro.
In a small bowl, whisk together the lime juice, mayonnaise, and chili powder until smooth.
Pour the dressing over the corn mixture and toss gently to combine, ensuring everything is well coated.
Season with salt and pepper to taste, adjusting as needed.
Chill the salad for at least 30 minutes before serving to allow flavors to meld together.

Tips for Making Mexican Street Corn Salad

Use Fresh Ingredients: For the best flavor, opt for fresh corn when in season. If using frozen corn, thaw before using.
Adjust the Spiciness: Modify the amount of chili powder based on your personal heat preference, or swap it out for paprika for mild flavor.

Make-Ahead Instructions

This salad can be made up to 24 hours in advance. Just hold the avocado and add it before serving to prevent browning.
Prepare the dressing the day before, store in an airtight container, and combine with the salad ingredients when ready to serve.

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly over time.

Freezing Mexican Street Corn Salad

It is not recommended to freeze this salad, as the texture of the avocado will not hold up once thawed.
For best quality, consume leftovers fresh within a couple of days.

Reheating Mexican Street Corn Salad

This salad is best enjoyed cold or at room temperature; there is no need to reheat.
Simply toss the salad lightly if it has been stored in the fridge to revive its freshness before serving.

Serving Suggestions

Easy Quesadillas for a satisfying meal complementing the salad.
Cilantro Lime Rice Recipe pairs well with the flavors of the salad.
Chicken Fajitas make for an excellent main course alongside this refreshing dish.
Classic Guacamole is a perfect appetizer to serve with your meal.

FAQs

Can I use canned corn instead of fresh?

Yes, you can use canned corn. Be sure to drain and rinse the corn before using it to remove excess sodium.

How do I keep avocado from browning?

Pressing plastic wrap against the cut surface of the avocado can help prevent browning. You can also add lime juice on it directly.

Can I adjust the spice level?

Absolutely! You can reduce or increase the chili powder according to your taste, or even use a milder spice.

How long can I store leftovers?

The salad keeps well in the fridge for about 2 days, but the avocado may brown a little over time.

Mexican Street Corn Salad Recipe

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