If you’re craving a dish that’s both vibrant and satisfying, this Mexican Street Corn Salad is your go-to recipe. With juicy corn, creamy cheese, and a touch of spice, this salad will transport you straight to a lively Mexican street fair. It’s easy, quick, and packed with flavor.
Why Should You Make This Mexican Corn Salad?
- Delicious Flavor Combo: Sweet corn, tangy lime, creamy cheese, and spicy jalapeños create a mouthwatering taste experience.
- Healthy Option: High-protein hung yogurt and fresh veggies make this a nutritious choice for any meal.
- Quick and Easy: Simple ingredients and fast prep make it perfect for busy days or last-minute gatherings.
- Versatile: Enjoy it as a side dish, topping for tacos, or a refreshing snack.
- Vegan-Friendly: Easily adaptable with plant-based yogurt and cheese for a vegan version.
- Colorful Presentation: Bright and appealing, this salad adds a vibrant touch to your table.
Ingredients Needed
To make this vibrant salad, gather these ingredients:
- Corn on the Cob (or Corn Kernels): Provides the sweet, roasted base for the salad.
- High-Protein Hung Yogurt: A healthier alternative to mayonnaise, adding creaminess and protein.
- Fresh Cream: Enhances the richness of the yogurt dressing.
- Jalapeños: Adds a spicy kick to the salad.
- Tomato: Fresh and juicy, adds a burst of flavor.
- Spring Onions: Provides a mild onion flavor and crunch.
- Fresh Coriander Leaves: Adds a fresh, herbaceous note.
- Cotija Cheese (or Feta Cheese): Offers a creamy, tangy flavor.
- Chili Flakes: For an extra touch of heat.
- Lemon Juice: Brightens and enhances the overall flavor
Head to the Recipe Card for the quantity of the ingredients used!
How to Make: Step-by-Step Guide
1. Roast the Corn:
- For a smoky, charred flavor, roast the corn on the cob over medium heat until slightly browned. If using corn kernels, sauté them in a pan until lightly toasted. This adds a delicious depth to the salad.
2. Prepare the Dressing:
- Mix 3 tablespoons of high-protein hung yogurt with 1/2 tablespoon of fresh cream to create a creamy and healthier alternative to mayonnaise. Blend until smooth and set aside.
3. Assemble the Salad:
- Cut the roasted corn kernels from the cob and transfer them to a large bowl. Add the finely chopped jalapeños, diced tomato, sliced spring onions, and fresh coriander leaves. Stir in 1/2 cup of crumbled Cotija cheese (or feta).
4. Combine and Season:
- Pour the yogurt dressing over the salad and mix well. Drizzle 2 tablespoons of lemon juice over the top and sprinkle with 1 teaspoon of chili flakes for added spice. Toss everything until evenly combined.
5. Serve and Enjoy:
- Transfer the salad to a serving dish. Enjoy this vibrant and tasty salad as a refreshing side or a satisfying snack!
Hint: You may use any cheese of your choice for this Mexican Corn Salad but for best results and taste, crumble the cheese instead of grating it. You will love the added texture and flavor!
Substitutions
Here are some substitutions that you can make based on the availability of ingredients or your diet preference:
1. High-Protein Hung Yogurt:
- Original: High-protein hung yogurt used for a creamy dressing.
- Substitution: Use plant-based yogurt (such as almond, soy, or coconut yogurt) as a dairy-free alternative.
2. Fresh Cream:
- Original: Fresh cream to enhance the richness of the dressing.
- Substitution: Omit the fresh cream or use a splash of non-dairy milk for a lighter option.
3. Cotija Cheese:
- Original: Cotija cheese for a creamy, tangy flavor.
- Substitution: Use vegan cheese crumbles or nutritional yeast to provide a similar cheesy flavor without dairy.
4. Feta Cheese:
- Original: Feta cheese as an alternative to Cotija.
- Substitution: Replace with vegan feta cheese or leave it out for a dairy-free version.
5. Fresh Cream:
- Original: Adds richness to the dressing.
- Substitution: Use a tablespoon of cashew cream or a bit of extra plant-based yogurt to maintain creaminess.
Variations That You Can Try
- Roasted Corn Salad: Add fresh cherry tomatoes, herbs, and creamy avocado to the corn salad indulge into its rich flavors.
- Avocado Salad: Or looking for a healthier addition? Then swap the corn with avocados.
- Fruits Salad: For a change of taste, you can also add in fruits in the same dressing and make a sweeter version of the tangy salad.
Storing and Reheating
- Storing: Keep the Mexican Street Style Corn Salad in an airtight container in the refrigerator. It stays fresh for up to 3 days.
- Reheating: This salad is best served cold, so there’s no need to reheat. Just give it a good stir before serving if it has settled.
FAQs about the Mexican Street Style Salad Recipe
Can I use canned corn for this recipe?
Yes, you can use canned corn if fresh or frozen corn is not available. Be sure to drain and rinse it before using.
Is there a dairy-free alternative for the yogurt and cheese?
You can use dairy-free yogurt and cheese alternatives if needed. Refer to the Substitutions section, the replacements will fit your dietary preferences.
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep it chilled in the refrigerator until you’re ready to serve.
Can I add other vegetables to this salad?
Feel free to include other vegetables like corn, cucumber, or bell peppers to suit your taste.
How can I make this salad spicier?
You can add more chili flakes or chopped jalapeños to increase the heat level.
Pairing
This Mexican Street Corn Salad is great as is, but for an enhanced taste, I like to pair it with:
More Such Recipes
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- Peri Peri Veggie Quesadilla
Mexican Street Corn Salad
Ingredients
- 2 cup Corn Kernels or 2 cups of Corn Kernels
- 3 tablespoons Yogurt
- 1/2 tablespoon Fresh Cream
- 1 Jalapeños chopped
- 1 Tomato diced
- 2 Spring Onions chopped
- 2 tablespoon Coriander Leaves chopped
- 1/2 cup Cotija Cheese or Feta Cheese if Cotija is unavailable
- 1 teaspoon Chili Flakes
- 2 tablespoons Lemon Juice
Instructions
- Roast corn on the cob until slightly charred or lightly toast corn kernels in a pan.
- Cool the roasted corn, then cut the kernels off the cob.
- Mix 3 tablespoons of high-protein hung yogurt with 1/2 tablespoon of fresh cream to make the dressing.
- Finely chop a handful of jalapeños, dice 1 tomato, and slice 2 spring onions.
- Combine the chopped jalapeños, tomato, and spring onions with the corn kernels in a large bowl.
- Stir in a handful of fresh coriander leaves.
- Crumble 1/2 cup of Cotija cheese (or vegan alternative) into the bowl.
- Pour the yogurt dressing over the salad and mix well.
- Drizzle 2 tablespoons of lemon juice and sprinkle 1 teaspoon of chili flakes on top. Toss to combine.
- Transfer to a serving dish and enjoy immediately, or chill in the refrigerator before serving.
