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Grilled Street Corn Salad: The Ultimate Summer Side Dish

Grilled Street Corn Salad: Prepare to be transported to a vibrant Mexican street fair with every single bite! Imagine the smoky char of perfectly grilled corn, bursting with sweetness, combined with creamy, tangy, and spicy flavors that dance on your tongue. This isn’t just a salad; it’s an experience, a fiesta in a bowl that will have everyone begging for seconds.

Elote, or Mexican street corn, has been a beloved staple of Mexican cuisine for generations. Traditionally, it’s grilled on the cob, slathered with mayonnaise, cotija cheese, chili powder, and a squeeze of lime. Our Grilled Street Corn Salad takes all those incredible flavors and transforms them into a convenient and shareable salad that’s perfect for potlucks, barbecues, or a simple weeknight meal.

What makes this salad so irresistible? It’s the perfect balance of textures and tastes. The sweetness of the corn is beautifully complemented by the salty cotija cheese, the creamy mayonnaise, and the zesty lime juice. A touch of chili powder adds a delightful kick, while fresh cilantro provides a burst of freshness. People adore this dish because it’s incredibly flavorful, easy to make, and a guaranteed crowd-pleaser. Plus, it’s a fantastic way to enjoy the taste of summer all year round!

Grilled Street Corn Salad this Recipe

Ingredients:

  • 6 ears of fresh corn, husks and silk removed
  • 2 tablespoons olive oil, divided
  • 1 red bell pepper, cored, seeded, and diced
  • 1/2 red onion, finely diced
  • 1 jalapeño pepper, seeded and minced (optional, for heat)
  • 1/2 cup crumbled cotija cheese (or feta cheese)
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream (or Greek yogurt)
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • Optional toppings: hot sauce, extra cotija cheese, lime wedges

Preparing the Corn: Grilling for Maximum Flavor

Okay, let’s get started! The key to this Grilled Street Corn Salad is, of course, the grilled corn. Grilling it brings out a smoky sweetness that you just can’t get any other way. Trust me, it’s worth the extra step.

  1. Preheat your grill: Get your grill nice and hot. I usually aim for medium-high heat, around 375-400°F (190-205°C). If you’re using a charcoal grill, make sure the coals are evenly distributed.
  2. Prepare the corn: Make sure your corn is clean and free of any remaining silk. You can leave the corn on the cob whole, or you can cut the kernels off before grilling. I prefer to grill the whole cob because it’s easier to handle and I think it retains more moisture.
  3. Oil the corn: Brush the corn lightly with about 1 tablespoon of olive oil. This will help prevent it from sticking to the grill and will also help it char nicely.
  4. Grill the corn: Place the corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender. You want a nice mix of char and plumpness. Don’t be afraid to let some kernels get a little black – that’s where the flavor is!
  5. Cool the corn: Once the corn is grilled, remove it from the grill and let it cool slightly. This will make it easier to handle when you cut the kernels off.

Preparing the Vegetables: A Symphony of Colors and Textures

While the corn is cooling, let’s get the other veggies ready. This salad is all about fresh, vibrant flavors, so make sure you use good quality ingredients.

  1. Dice the bell pepper: Dice the red bell pepper into small, even pieces. This will ensure that it cooks evenly and blends well with the other ingredients.
  2. Dice the red onion: Finely dice the red onion. Red onion adds a nice bite to the salad, but you don’t want it to be overpowering. Dicing it finely will help mellow out the flavor.
  3. Mince the jalapeño (optional): If you like a little heat, mince the jalapeño pepper. Remember to remove the seeds and membranes first, unless you want a serious kick! I usually use about half a jalapeño, but you can adjust the amount to your liking.

Cooking the Vegetables: Softening the Bite

We want to soften the bell pepper and red onion slightly to bring out their sweetness and make them more palatable in the salad. This step is optional, but I highly recommend it.

  1. Sauté the vegetables: Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the diced bell pepper, red onion, and jalapeño (if using).
  2. Cook until tender-crisp: Cook for about 5-7 minutes, or until the vegetables are tender-crisp. You want them to be softened but still have a little bit of bite. Be careful not to overcook them, or they will become mushy.
  3. Cool the vegetables: Remove the skillet from the heat and let the vegetables cool slightly. You don’t want to add them to the salad while they’re still hot, as this will wilt the cilantro and make the dressing runny.

Making the Dressing: Creamy, Tangy, and Spicy

The dressing is what really brings this salad together. It’s a creamy, tangy, and slightly spicy combination that perfectly complements the smoky sweetness of the corn and the freshness of the vegetables.

  1. Combine the ingredients: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, smoked paprika, and garlic powder.
  2. Season to taste: Season the dressing with salt and freshly ground black pepper to taste. Don’t be afraid to be generous with the seasoning – it really makes a difference.
  3. Adjust the consistency: If the dressing is too thick, you can add a little bit of water or lime juice to thin it out. If it’s too thin, you can add a little bit more mayonnaise or sour cream.

Assembling the Salad: The Grand Finale

Now for the fun part – putting everything together! This is where all your hard work pays off.

  1. Cut the corn kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. You can do this by standing the corn on its end and slicing downwards. Be careful not to cut yourself!
  2. Combine all ingredients: In a large bowl, combine the grilled corn kernels, sautéed bell pepper, red onion, and jalapeño (if using).
  3. Add the cheese and cilantro: Add the crumbled cotija cheese (or feta cheese) and chopped fresh cilantro to the bowl.
  4. Pour the dressing: Pour the dressing over the salad and gently toss to combine. Make sure all the ingredients are evenly coated with the dressing.
  5. Taste and adjust: Taste the salad and adjust the seasoning as needed. You may want to add more salt, pepper, lime juice, or chili powder to taste.
  6. Chill (optional): For the best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the salad to cool down.

Serving Suggestions: Elevate Your Presentation

This Grilled Street Corn Salad is delicious on its own, but it’s also great as a side dish or topping. Here are a few serving suggestions:

  • Serve as a side dish: This salad is a perfect accompaniment to grilled chicken, steak, or fish.
  • Top tacos or nachos: Add a scoop of this salad to your favorite tacos or nachos for a burst of flavor.
  • Serve with tortilla chips: This salad makes a great dip for tortilla chips.
  • Garnish with extra toppings: Garnish the salad with extra cotija cheese, hot sauce, or lime wedges for a beautiful presentation.

Tips and Tricks for the Perfect Salad

Here are a few extra tips and tricks to help you make the best Grilled Street Corn Salad ever:

  • Use fresh corn: The fresher the corn, the better the flavor. Look for corn that has bright green husks and plump kernels.
  • Don’t overcook the corn: Overcooked corn will be tough and chewy. You want the kernels to be slightly charred but still tender.
  • Adjust the heat to your liking: If you don’t like spicy food, you can omit the jalapeño pepper altogether. If you like it really spicy, you can add more jalapeño or use a hotter pepper.
  • Make it ahead of time: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and improve over time.
  • Experiment with different cheeses: If you don’t have cotija cheese, you can use feta cheese, queso fresco, or even shredded cheddar cheese.
  • Add other vegetables: Feel free to add other vegetables to the salad, such as black beans, avocado, or tomatoes.
Variations: Put Your Own Spin on It

This recipe is just a starting point. Feel free to experiment and put your own spin on it. Here are a few ideas:

  • Mexican Street Corn Salad with Black Beans: Add a can of drained and rinsed black beans to the salad for extra protein and fiber.

  • Grilled Street Corn Salad

    Conclusion:

    Okay, friends, let’s recap. This Grilled Street Corn Salad isn’t just another salad; it’s a flavor explosion waiting to happen! The smoky char of the grilled corn, the creamy tang of the dressing, the spicy kick of the chili powder – it all comes together in a symphony of deliciousness that will have you craving more. I truly believe this is a must-try recipe, especially if you’re looking for something vibrant and exciting to brighten up your meals.

    Why is it a must-try? Because it’s incredibly versatile! It’s perfect as a side dish for your next barbecue, adding a burst of color and flavor to your grilled meats or veggie burgers. It’s also substantial enough to be a light lunch on its own, especially on those warm summer days. And let’s not forget how easy it is to customize! Don’t have cotija cheese? Feta works beautifully. Want to amp up the heat? Add a pinch of cayenne pepper or a finely diced jalapeño. The possibilities are endless!

    Speaking of variations, here are a few ideas to get your creative juices flowing. For a heartier salad, try adding some grilled chicken or shrimp. Black beans or chickpeas would also be fantastic additions, providing extra protein and fiber. If you’re feeling adventurous, consider adding some grilled pineapple for a sweet and tangy twist. And for those who prefer a creamier texture, a dollop of sour cream or Greek yogurt will do the trick.

    Serving Suggestions:

    • Serve chilled or at room temperature.
    • Garnish with extra cilantro and a squeeze of lime juice.
    • Pair it with grilled chicken, fish, or steak.
    • Use it as a topping for tacos or nachos.
    • Bring it to your next potluck or picnic – it’s always a crowd-pleaser!

    I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a celebration of summer flavors, a testament to the magic of grilling, and a guaranteed way to impress your friends and family. This Grilled Street Corn Salad is more than just a recipe; it’s an experience.

    So, what are you waiting for? Fire up that grill, gather your ingredients, and get ready to create something truly special. I’m so excited for you to try this recipe and experience the deliciousness for yourself. And most importantly, I want to hear about your experience! Did you make any modifications? What did you serve it with? What did your family think? Share your photos and stories with me in the comments below. I can’t wait to see your creations and hear your feedback. Happy grilling, and happy eating!

    Remember, cooking should be fun and enjoyable. Don’t be afraid to experiment and make this recipe your own. The most important ingredient is love, so pour it in and create something amazing. I’m here to support you every step of the way. Now go forth and conquer that corn!

    Grilled Street Corn Salad: The Ultimate Summer Side Dish

    Vibrant grilled corn salad with sautéed vegetables, creamy dressing, and cotija cheese. Great as a side, taco topping, or dip.

    Save This Recipe
    Prep Time20 minutes
    Cook Time25 minutes
    Total Time45 minutes
    Yield6-8 servings
    👨‍🍳By: Lana
    📂Category: Lunch
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6-8 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Use fresh corn for the best flavor.
    • Don’t overcook the corn.
    • Adjust the heat by adding more or less jalapeño.
    • The salad can be made ahead of time and stored in the refrigerator for up to 3 days.
    • Experiment with different cheeses and vegetables.
    • For a Mexican Street Corn Salad with Black Beans, add a can of drained and rinsed black beans to the salad.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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