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Mexican cuisine is renowned for its vibrant flavors, fresh ingredients, and colorful presentations, and one dish that perfectly embodies these characteristics is corn salad. This delightful dish has become a staple in Mexican street food culture, celebrated for its ability to combine simple ingredients into a flavorful, hearty salad that captivates the senses. Among the many variations of corn salad, the Vibrant Mexican Street Corn Salad stands out, featuring an array of fresh ingredients that come together in a festive medley.

Mexican Street Corn Salad

Elevate your dining experience with this vibrant Mexican Street Corn Salad, a celebration of fresh flavors and colorful ingredients. Perfect for summer barbecues, potlucks, or as a light lunch, this salad features sweet, grilled corn mingling with crunchy vegetables like red bell pepper and jalapeño, topped with a creamy, zesty dressing. Enjoy its versatility, rich nutritional benefits, and beautiful presentation that brings sunshine to any table.
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Ingredients
  

4 cups fresh corn kernels (approximately 6 ears of corn, grilled or boiled)

1 medium red bell pepper, finely diced

1 jalapeño, finely chopped (adjust spice level to taste)

1/2 cup red onion, finely diced

1/3 cup fresh cilantro, chopped

1 cup cherry tomatoes, halved

1/2 cup crumbled queso fresco or feta cheese (plus extra for garnish)

1/4 cup mayonnaise

1/4 cup sour cream or Greek yogurt

Juice of 1 lime (about 2 tablespoons)

1 teaspoon chili powder

1/2 teaspoon garlic powder

Salt and black pepper, to taste

Instructions
 

Prepare the Corn: If using fresh corn, start by grilling it on a medium-high heat grill until nicely charred and tender, about 8-10 minutes. Alternatively, you can boil the corn for 5-7 minutes until soft. Once the corn is cooked, let it cool before cutting the kernels off the cob and transferring them to a large mixing bowl.

    Mix the Salad Ingredients: In the mixing bowl with the corn, add the finely diced red bell pepper, chopped jalapeño, red onion, halved cherry tomatoes, and chopped cilantro. Carefully toss the mixture until all the vegetables are evenly blended.

      Make the Dressing: In a separate small bowl, combine the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, and a pinch of salt and black pepper. Whisk vigorously until the dressing is smooth and all ingredients are well-integrated.

        Combine the Dressing and Salad: Drizzle the prepared dressing over the corn and vegetable mixture. Gently fold the salad together with a spatula or wooden spoon, ensuring that all the ingredients are well-coated by the dressing.

          Incorporate the Cheese: Carefully stir in the crumbled queso fresco or feta cheese, making sure to save a small amount for garnishing the finished salad.

            Chill and Serve: Cover the salad and let it chill in the refrigerator for at least 30 minutes. This helps the flavors to develop. When ready to serve, dish out the salad into bowls or on a platter, garnishing with additional cheese and a sprinkle of cilantro for an extra touch.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6

                Presentation Tips: Serve the salad in a colorful bowl or on a rustic wooden platter for a festive look. Add lime wedges on the side for an extra burst of flavor and a sprinkle of extra chili powder for a touch of heat. Enjoy your vibrant creation!