Imagine biting into the warm, sweet and smoky flavor of grilled corn nestled in a creamy, tangy dressing. The subtle heat of jalapenos dancing on your tongue, the vibrant cilantro adding fresh notes, and the salty crumble of cheese tying it all together. Craving it yet? Yeah, we are too! That’s “Mexican Street Corn Salad” for ya ��� a fun mix of everything delightful. It’s perfect for those summer barbecues, potlucks, picnic spots, and even just as a weeknight dinner side. Most importantly, it takes your average corn salad game up by several notches.
Now, why would anyone be obsessed with a salad, you ask? Well, one spoonful of this bad boy, and you won’t stop raving about it. It’s not just a salad, it’s a culinary experience, exploding with textures and flavors that make every bite worth it. And the best part? It’s super easy to whip up. So, gear up, se��ores and se��oritas!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 6 people
- Yield: 6 cups
So, vamos, let’s dive straight into how you can create your very own Mexican Street Corn Salad.
Ingredients & Equipment You’ll Need
- 6 ears of fresh corn
- 1/2 cup mayonnaise
- 1 cup fresh cilantro leaves
- 1 jalapeno, finely chopped
- 2 cloves garlic, minced
- 1 lime, juiced
- 1/2 cup cotija cheese
- Salt and pepper to taste
You would also need a grill or a grill pan to cook the corn, and a large salad bowl to mix everything up.
The magic lies in the fresh corn cobs that are grilled to perfection along with a creamy slather of mayo that adds to the overall richness. Cotija cheese adds a salty balance, while the spice kick comes from jalapenos. Fresh cilantro and lime juice give it a refreshing zing that will leave your taste buds delighted. If you can’t find cotija cheese, you could use feta or parmesan as substitutes.
How To Make Mexican Street Corn Salad
- Start by grilling the corn on medium heat until they’re nicely browned, flipping occasionally. This should take around 10 minutes.
- Once done, remove the kernels from the cobs and transfer them to a large bowl.
- Add the rest of your ingredients – mayo, chopped cilantro, jalapeno, garlic, and lime juice into the bowl.
- Mix well until all the ingredients are nicely incorporated. Season it with salt and pepper.
- Finally, sprinkle some cotija cheese on top before serving.
Tips For The Best Results
- Use fresh corn whenever possible, but frozen corn can be a decent substitute.
- The grilling part is crucial, as it adds a smoky essence you wouldn���t want to miss.
Storage Tips
- Store in an airtight container and consume within 3-4 days.
- This salad could be made ahead and stored in the fridge, flavors get better over time.
Frequently Asked Questions
Q: Can I use a different type of cheese?
A: Yes, you can use feta or parmesan as a substitute for cotija cheese.
Q: Can I use canned corn instead of fresh?
A: Fresh corn is always preferable, but canned corn can be used in a pinch.
Q: How long can I store this salad?
A: The salad stays well for around 3-4 days when stored in an airtight container in the refrigerator.
Q: Can this salad be served hot or cold?
A: The salad can be served at room temperature or cooled, as per preference.
Q: Can I add other veggies to the salad?
A: Absolutely! Feel free to experiment with additional veggies as per your liking.
Nutritional Facts of Mexican Street Corn Salad
The approx nutritional facts per serving are energy 167kcal, carbohydrates 19g, protein 3g, fat 9g, and fiber 2g.
And there you have it, amigos! A delicious Mexican Street Corn Salad that’s going to win you some serious brownie points at your next event. Remember, it’s all about fresh ingredients, so don’t skimp on those. Enjoy it as a side with your favorite grilled meats or even munch on it as a snack. It’s versatile, it’s flavorful, and it’s downright lip-smacking! So, vamonos – to your kitchen, that is! Get grilling, and let us know how it turns out. ��Buen provecho!
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