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Creating a Zesty Mexican Street Corn Salad starts with selecting the right ingredients. Each component plays a crucial role in building the salad's delightful flavor profile and texture. Let’s take a closer look at the main ingredients that come together to create this sensational dish.

Mexican Street Corn Salad

Discover the vibrant flavors of summer with this Zesty Mexican Street Corn Salad, a fresh twist on the classic elote. Combining sweet grilled corn, creamy avocado, tangy lime juice, and salty cotija cheese, this salad is not only easy to prepare but also visually stunning. Perfect for picnics and barbecues, it offers a delightful mix of textures and tastes. Elevate your summer gatherings with this refreshing dish that everyone will love!
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Ingredients
  

4 ears of fresh corn, husked

1 cup cherry tomatoes, halved

1/2 red onion, finely diced

1/2 cup fresh cilantro, chopped

1 ripe avocado, diced

1/2 cup crumbled cotija cheese

Juice of 1 lime

2 tablespoons mayonnaise

1 teaspoon chili powder

Salt and pepper, to taste

Optional: 1 jalapeño, finely chopped (for extra heat)

Instructions
 

Grill the Corn: Start by preheating your grill to medium-high heat. Take the husked corn and place it directly on the grill grates. Grill the corn for approximately 10-15 minutes, turning occasionally, until the kernels are tender and bright with grill marks. Once grilled, remove the corn from the grill and allow it to cool slightly.

    Cut the Kernels: After the corn has cooled enough to handle, use a sharp knife to carefully slice the kernels off the cob. Make sure to hold the cob upright in a bowl (to catch the kernels) while cutting. Transfer the sliced kernels into a large mixing bowl.

      Combine Ingredients: To the bowl with the grilled corn, add the halved cherry tomatoes, finely diced red onion, chopped cilantro, and diced avocado. Gently fold the ingredients together to mix.

        Prepare the Dressing: In a separate small bowl, whisk together the freshly squeezed lime juice, mayonnaise, and chili powder until smooth. Season the dressing with salt and pepper to your liking. If you enjoy a bit of heat, fold in the finely chopped jalapeño at this step.

          Dress the Salad: Pour the prepared dressing over the corn mixture. Using a spatula or spoon, gently toss everything together to ensure all ingredients are well-coated in the dressing.

            Add the Cheese: Carefully fold in the crumbled cotija cheese last to avoid mashing the avocado pieces. This will add a delightful creamy texture and saltiness to the salad.

              Serve: Transfer the salad to a serving dish and, if desired, garnish with additional cilantro or crumbled cotija cheese on top for an extra touch of flavor. For best results, serve the salad immediately, or allow it to chill in the refrigerator for about 30 minutes to let the flavors meld beautifully.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

                  Presentation Tips: Serve the salad in a vibrant bowl and perhaps sprinkle some lime zest or additional chili powder on top for a pop of color. Enjoy it as a side dish at gatherings or a refreshing summer meal!