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To make this tasty Mexican corn salad, you need to gather some fresh ingredients. Here’s what you will need: - 4 cups corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 green onion, chopped - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/2 cup crumbled cotija cheese (or feta cheese) - 1/4 cup mayonnaise - 2 tablespoons lime juice - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) These ingredients work well together. The corn gives a sweet base. The red bell pepper adds crunch. The green onion brings a mild onion flavor. Cherry tomatoes add juiciness. The avocado adds creaminess, while cotija cheese gives a salty bite. The dressing, with mayonnaise and lime juice, ties it all together. Chili powder and cumin add warmth. Fresh cilantro brightens the dish. When you choose your ingredients, look for fresh corn if you can. It boosts the flavor. If you use frozen corn, make sure to thaw it and drain it well. Each ingredient plays a key role in making this salad bright and delicious. First, decide if you want to use fresh or frozen corn. If you choose fresh corn, grill or boil the cobs until they are tender. This usually takes about 10 minutes. After cooking, let the corn cool. Once it is cool, cut the kernels off the cob and place them in a large bowl. For frozen corn, all you need to do is thaw it. You can do this by letting it sit at room temperature or running it under warm water. Make sure to drain any excess water before adding it to your bowl. Now that the corn is ready, it’s time to mix in the other vegetables. Add the diced red bell pepper, chopped green onion, halved cherry tomatoes, and diced avocado to the bowl with the corn. Stir everything together gently. Next, prepare the dressing in a separate small bowl. Combine the mayonnaise, lime juice, chili powder, cumin, salt, and pepper. Mix well until everything is smooth and blended. Drizzle the dressing over your corn mixture. Use a spatula to gently toss everything together. Make sure all the veggies are coated with the dressing. Taste the salad and adjust the seasoning if needed. Finally, fold in the crumbled cotija cheese. This adds a nice salty flavor. Garnish your salad with fresh chopped cilantro. This step makes the dish look colorful and fresh. Enjoy it right away or chill it for about 30 minutes for the best flavor. To make the best Mexican corn salad, start with selecting fresh corn. If you can, use corn on the cob. Look for cobs with bright green husks and golden silk. The kernels should feel plump and firm. If fresh corn isn't available, frozen corn works well too. Just be sure to thaw and drain it properly. Preparing ingredients ahead saves time. Dice the red bell pepper, chop the green onion, and halve the cherry tomatoes before you start mixing. You can also cut the avocado just before serving to keep it fresh and green. Want some heat? Add diced jalapeños or a splash of hot sauce. It gives the salad a nice kick. If you prefer a milder taste, leave out the spice. For cheese, cotija is traditional, but feta works nicely too. If you want a vegan option, try using a plant-based cheese or simply skip it. The salad will still taste amazing. Mexican corn salad pairs perfectly with grilled meats. Chicken, steak, or shrimp are all great choices. You can also serve it as a dip with tortilla chips. Just scoop it up for a tasty snack or appetizer. This salad is versatile and fits many occasions. Enjoy! {{image_2}} You can make this salad your own by adding different ingredients. Roasted red peppers add a sweet and smoky flavor. You can also use roasted corn for a deeper taste. Black beans are a great choice too. They add protein and make the salad heartier. Feel free to mix and match these ingredients to suit your taste. The dressing can change the whole vibe of the salad. You can substitute Greek yogurt for mayonnaise. This swap gives you a creamy texture with less fat. Another option is using a vinaigrette instead of a creamy dressing. A simple lime vinaigrette brightens up the dish and can be lighter. Want to bring a taste of Mexico to your salad? Incorporate traditional Mexican spices like chili powder or cumin. These spices give the salad a warm, bold flavor. You can also add fruits like mango or pineapple. These add a sweet, tropical note that plays well with the savory ingredients. To keep your Mexican corn salad fresh, refrigerate it right after serving. Place it in an airtight container. This will help keep the flavors intact and prevent it from drying out. Mexican corn salad lasts about 3 to 5 days in the fridge. Always check for signs of spoilage. Look for off smells or a mushy texture. If it smells bad or feels slimy, it’s best to throw it away. You don’t need to reheat leftovers. This salad tastes great cold. If you want to refresh it, add a little lime juice before serving. This adds freshness and brightens the flavors. Yes, you can use canned corn. It is easy and quick. Just drain and rinse it well. Canned corn is sweet and tender. However, it may lack the fresh taste of corn on the cob. Fresh corn provides a crunch that canned corn cannot match. If time is tight, canned corn works fine. For the best flavor, fresh or frozen corn is preferred. Yes, Mexican corn salad is healthy. It has lots of fresh veggies. Corn is high in fiber and vitamins. Bell peppers add vitamin C. Avocados bring healthy fats. Green onions and cilantro are good for digestion. The salad is colorful, tasty, and good for you. It’s a great side dish or light meal option. Making this salad vegan is easy! You can use vegan mayonnaise instead of regular mayo. For cheese, try using vegan feta or skip it altogether. The salad still tastes great without cheese. You can also add nuts or seeds for extra crunch. This way, you keep all the flavor and make it plant-based. In this blog post, we explored how to make a delicious Mexican corn salad. We covered the main ingredients, step-by-step preparation, and tips for freshness. You can customize your salad with different flavors or ingredients. Storing leftovers properly helps keep it fresh. Mexican corn salad is versatile and easy to make. I hope you enjoy creating this colorful dish at home!

Mexican Corn Salad

Indulge in the refreshing flavors of Mexican Street Corn Salad! This vibrant dish combines sweet corn, fresh veggies, creamy avocado, and zesty seasonings for the perfect side or light meal. Enjoy a colorful mix of textures and tastes that's easy to prepare in just 45 minutes. Click to explore the full recipe and impress your friends and family with this delicious, crowd-pleasing salad!
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Ingredients
  

4 cups corn kernels (fresh or frozen)

1 red bell pepper, diced

1 green onion, chopped

1 cup cherry tomatoes, halved

1 avocado, diced

1/2 cup crumbled cotija cheese (or feta cheese)

1/4 cup mayonnaise

2 tablespoons lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

If using fresh corn, grill or boil the corn first until tender, then let it cool. Cut the kernels off the cob and place in a large mixing bowl. If using frozen corn, simply thaw and drain it.

    Add the diced red bell pepper, chopped green onion, halved cherry tomatoes, and diced avocado to the bowl with the corn.

      In a separate small bowl, mix together the mayonnaise, lime juice, chili powder, cumin, salt, and pepper until well combined.

        Drizzle the dressing over the corn mixture and gently toss everything together until well coated.

          Finally, fold in the crumbled cotija cheese and garnish with fresh cilantro. Adjust seasoning to taste.

            Chill in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.

              Prep Time: 15 min | Total Time: 45 min | Servings: 6