Mexican Street Corn Salad is a vibrant and zesty dish that's perfect for summer gatherings or a quick weeknight side. It's like taking your taste buds on a sunny vacation, with fresh corn, creamy avocado, and a tangy lime dressing.
The star of the show is, of course, the corn. Grilling it adds a smoky flavor that elevates the dish. Olive oil helps to char the corn just right. A ripe avocado brings a creamy texture that balances the crunch of the corn. Feta cheese adds a salty, tangy kick that contrasts beautifully with the sweet corn. The red onion gives a sharp bite, while cilantro adds a burst of freshness. Jalapeño offers a mild heat, and the lime juice dressing ties everything together with a zesty finish. Lastly, a sprinkle of chili powder, along with salt and pepper, enhances all the flavors.
This salad pairs wonderfully with grilled meats like chicken or steak. It can also be served alongside tacos or as part of a larger Mexican-themed meal. For a vegetarian option, try it with grilled portobello mushrooms.
First, preheat your grill to medium-high heat. While that's heating up, shuck the corn if you haven't already. Brush each ear with olive oil, which will help them get that beautiful char. Place the corn on the grill, turning occasionally for about 10-15 minutes, until the kernels are charred and tender. You want them to have those lovely grill marks but not be burnt.
Once grilled, let the corn cool slightly. This makes it easier to handle. Then, using a sharp knife, carefully cut the kernels off the cob. A trick here is to stand the cob upright in a bowl, so the kernels fall right in as you slice.
In a large bowl, combine the grilled corn kernels, diced avocado, crumbled feta cheese, chopped red onion, cilantro, and diced jalapeño. This is where all the magic starts to happen.
For the dressing, whisk together lime juice, chili powder, salt, and pepper in a small bowl. Drizzle this over the corn mixture and toss gently to combine everything. You want all the ingredients to be evenly coated but try not to mush the avocado too much.
Serve the salad immediately if you’re in a hurry, or let it chill for up to 2 hours in the fridge to let the flavors meld together nicely.
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