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If you’re looking for a dish that embodies the vibrant spirit of Mexican street food, look no further than Zesty Mexican Street Corn Salad. This colorful medley of flavors and textures is not only a feast for the eyes but also a celebration of fresh ingredients and bold tastes. Originating from the popular Mexican street food known as elote, this salad transforms grilled corn on the cob into a shareable dish that is perfect for gatherings, barbecues, or simply as a refreshing side for any meal.

Easy Mexican Street Corn Salad

Discover the vibrant flavors of Zesty Mexican Street Corn Salad, inspired by the beloved elote! This refreshing salad is a perfect blend of sweet corn, jalapeños, creamy dressings, and tangy lime juice. Ideal for summer gatherings or casual dinners, it brings a colorful touch to your table. With its balance of spicy, sweet, and creamy elements, this dish will be a crowd-pleaser at your next backyard barbecue or potluck. Enjoy the freshness and bold taste of this easy-to-make salad!
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Ingredients
  

4 cups sweet corn (fresh, canned, or frozen)

1/2 red onion, finely chopped

1 jalapeño pepper, seeded and finely chopped

1/2 cup crumbled cotija cheese (or feta)

1/4 cup mayonnaise

1 tablespoon sour cream

1 tablespoon lime juice

1 teaspoon chili powder

1/4 teaspoon smoked paprika (optional)

Salt and black pepper, to taste

1/4 cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

Prepare the Corn: If using fresh corn, grill the corn cobs for about 10 minutes, turning often until charred. Let them cool before slicing off the kernels. If using canned or frozen corn, simply drain and rinse (or cook the frozen corn according to package instructions).

    Combine Ingredients: In a large mixing bowl, combine the corn kernels, chopped red onion, and jalapeño pepper.

      Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), and a pinch of salt and black pepper until smooth.

        Mix Together: Pour the dressing over the corn mixture. Gently fold in the crumbled cotija cheese and chopped cilantro. Taste and adjust seasoning with more salt, pepper, or lime juice as desired.

          Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

            Serve: Garnish with extra cilantro and serve with lime wedges on the side for an extra zing!

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