Street Corn Salad
This Street Corn Salad captures the essence of summer with its medley of charred corn, sweet tomatoes, zesty lime, and a hint of smoky chili.
This Street Corn Salad captures the essence of summer with its vibrant medley of charred corn, sweet tomatoes, zesty lime, and a hint of smoky chili. Each bite celebrates a delightful fusion of textures and flavors, blending the simplicity of street food with the freshness of garden produce. Whether you serve it as a refreshing side dish or enjoy it as a standalone meal, this salad is sure to impress.
What Is In Street Corn Salad?
- Corn: Use fresh or frozen corn for the base of your salad.
- Red Bell Pepper: Adds a sweet crunch.
- Red Onion: Provides a mild bite.
- Cotija Cheese: This crumbly cheese enhances the creamy texture and flavor.
- Cilantro: Fresh herbs brighten the dish.
- Cherry Tomatoes: For a burst of sweetness.
- Jalapeño: Adds a spicy kick, adjustable to your heat preference.
- Lime Juice: Zesty acidity balances the flavors.
- Mayonnaise: Creates a creamy dressing.
- Sour Cream: Adds richness and tang.
- Kosher Salt: Enhances the flavors.
- Paprika: Introduces a subtle smokiness.
- Chili Powder: Provides depth and warmth.
- Cayenne Pepper or Chipotle Pepper: For an extra layer of heat.
Recipe Substitutions And Notes
- Avocado makes the perfect addition to enhance the creaminess and add healthy fats to your Street Corn Salad.
Can I Use Fresh Corn on the Cob?
Absolutely! If you choose fresh corn over frozen, there are several methods to prepare it:
- Frying: This traditional method enhances the corn’s natural sweetness. Cut the corn from the cob, heat a little oil in a skillet, and fry it until it becomes brown and charred. This method takes about 15 minutes.
- Grilling: Grilling corn on the cob adds a delicious smoky flavor perfect for street corn. Simply place the corn directly on a preheated grill and cook, turning occasionally, until the kernels are tender and lightly charred, usually about 10-15 minutes, depending on grill heat.
- Roasting: If grilling isn’t an option, roasting corn in the oven works great. Preheat your oven to 400°F (200°C), place shucked corn on a baking sheet, and roast for about 20-25 minutes, turning occasionally, until the kernels are tender and beginning to brown.
- Broiling: For a quicker method, broil the shucked corn in your oven. Place it on a baking sheet and broil on high for about 5-7 minutes, turning occasionally, until it’s tender and lightly charred.
This Street Corn Salad is the perfect addition to summer barbecues, picnics, or taco nights, offering a fresh, flavorful, and colorful dish that will have everyone coming back for seconds!
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Streetcorn Salad
Ingredients
- 1 tbsp extra-virgin olive oil
- 4 cup Frozen Corn
- 1 tbsp extra-virgin olive oil
- ½ Red Bell Pepper (finely chopped)
- ½ Red Onion (finely chopped)
- ¼ cup Cotija Cheese
- 1 Bunch Cilantro (chopped)
- 1 cup Cherry Tomatoes (cut in half)
- 1 jalapeño pepper (finely chopped)
- 4 tbsp Lime Juice
- ½ cup Mayonnaise
- ¼ cup Sour Cream
- 1 teaspoon Kosher Salt
- 1 teaspoon Paprika
- ½ teaspoon Chili Powder
- ½ teaspoon Cayenne Pepper
Instructions
- Heat 1 tbsp extra-virgin olive oil over medium-high heat in a large skillet. Add 4 cup Frozen Corn and cook, stirring occasionally until the corn is slightly charred. Remove to a bowl.
- Heat 1 tbsp extra-virgin olive oil in the same skillet over medium-high heat. chop ½ Red Bell Pepper and ½ Red Onion into small pieces. Add to skillet and cook until onion is transluscent. Add to the bowl with the corn.
- Chop 1 Bunch Cilantro and add it to the corn. Stir in ¼ cup Cotija Cheese, 1 cup Cherry Tomatoes.
- Chop 1 jalapeño pepper and add it to a small bowl. Mix in 4 tbsp Lime Juice, ½ cup Mayonnaise, ¼ cup Sour Cream, 1 teaspoon Kosher Salt, 1 teaspoon Paprika, ½ teaspoon Chili Powder½ teaspoon Cayenne Pepper. Add this to the salad and stir well.
- Cover and place in fridge for 1 hour before serving.