Mexican Street Corn Salad
A vibrant and creamy corn salad packed with fresh flavors, perfect for summer picnics and healthy meal prep.
Ingredients
Fresh Ingredients
- 4 ears Fresh Corn Provides a sweetness and crunch, fresh summer flavor.
- 1 cup Cherry Tomatoes Adds vibrant color and juicy bursts of flavor.
- 1 small Red Onion Offers a crisp sharpness to balance the dish.
- 1/2 cup Cilantro Brings freshness and a hint of earthiness.
- 1 large Avocado Adds creamy texture and healthy fats.
- 1/2 cup Feta Cheese Introduces a savory creaminess to the mix.
Dressing and Seasoning
- 1 lime Lime Juice Brightens the flavors with its zesty zing.
- 2 tablespoons Olive Oil Enhances flavor and provides healthy fats.
- 1 teaspoon Chili Powder Adds a subtle kick and warmth.
- to taste Salt and Pepper Essential seasonings for overall flavor.
Instructions
Preparation
- Husk the corn and remove any silk threads.
- Preheat your grill or air fryer to 400°F (200°C).
- Dice the red onion and halve the cherry tomatoes.
- Chop the cilantro and dice the avocado.
- Juice the lime and set aside.
Cooking/Assembly
- Grill the husked corn for 10-12 minutes, turning occasionally, until lightly charred.
- Remove the corn and let it cool slightly before cutting the kernels off the cob.
- In a large mixing bowl, combine corn, tomatoes, red onion, cilantro, and feta.
- Drizzle olive oil, lime juice, and sprinkle chili powder over the mix.
- Gently toss to combine, and season with salt and pepper to taste.
Serving
- Transfer the salad to a serving bowl or plate.
- Garnish with additional cilantro and feta, if desired.
- Serve immediately, or refrigerate for 30 minutes to enhance flavors.
- Enjoy chilled or at room temperature with your favorite protein.
Notes
Store leftovers in an airtight container for up to 3 days. To keep avocado fresh, store separately if making ahead.