Mexican Street Corn Salad

Introduction:

Mexican Street Corn Salad, also known as Elote Salad, is a vibrant and flavorful dish inspired by the beloved Mexican street food, Elote. This salad captures the essence of grilled street corn, transforming it into a refreshing and crowd-pleasing salad that is perfect for barbecues, picnics, and summer gatherings. Imagine biting into sweet, charred corn kernels, coated in a creamy, tangy dressing, and sprinkled with salty cheese and fresh cilantro – a burst of authentic Mexican flavor in every spoonful.

This recipe for Mexican Street Corn Salad brings the irresistible flavors of Elote into a convenient and shareable salad format. The corn is grilled to perfection, achieving a smoky char and enhanced sweetness before being combined with a creamy, zesty dressing made with mayonnaise, sour cream (or Greek yogurt), lime juice, and spices. Cotija cheese, a salty and crumbly Mexican cheese, adds the quintessential finishing touch, along with fresh cilantro for a burst of herbaceousness.

Whether you are seeking a flavorful side dish for your next barbecue, a vibrant topping for tacos or grilled meats, or a unique and crowd-pleasing dip with tortilla chips, Mexican Street Corn Salad is an exceptional choice. It’s approachable for home cooks of all skill levels, readily adaptable to spice preferences, and consistently delivers a taste of authentic Mexican street food in a simple and delicious salad. Prepare to discover the ease and joy of making this vibrant and flavorful salad in your own kitchen.

Why you will love this recipe:

This Mexican Street Corn Salad recipe is destined to become a beloved staple in your kitchen for a multitude of compelling reasons. Firstly, it perfectly captures the iconic flavors of Mexican Street Corn (Elote), a universally adored street food. The grilling of the corn imparts a smoky sweetness that is quintessential to Elote. The creamy, tangy dressing and salty cheese create the signature flavor combination that makes Mexican Street Corn so irresistible. This salad brings all these beloved flavors into an easy-to-serve and shareable format.

Beyond its authentic taste, this salad is incredibly versatile and adaptable to your personal preferences and serving needs. You can adjust the spice level to your liking, from mild to fiery, by adjusting the amount of chili powder or adding other chili peppers. You can easily customize the cheese, substituting feta or other salty cheeses if cotija is unavailable. The salad is perfect as a side dish, a topping for tacos or grilled meats, or even a dip with tortilla chips, offering multiple serving options.

Moreover, this Mexican Street Corn Salad recipe is remarkably quick and easy to prepare, especially considering the depth of flavor it delivers. Grilling the corn is relatively fast, and the salad assembly involves minimal chopping and mixing. The dressing is a simple stir-together affair. The salad comes together effortlessly, making it ideal for both casual weeknight meals and larger gatherings.

Finally, while indulgent in flavor, this salad can be made lighter and healthier by using Greek yogurt instead of sour cream and controlling the amount of mayonnaise. Corn itself provides fiber and vitamins, and the fresh cilantro and lime juice add nutritional benefits and vibrant freshness. It’s a flavorful and relatively wholesome way to enjoy the taste of Mexican Street Corn. Prepare to fall in love with the authentic taste, versatility, convenience, and enjoyable nature of this exceptional Mexican Street Corn Salad recipe.

INGREDIENTS YOU WILL NEED:

To create this vibrant and flavorful Mexican Street Corn Salad, you will need a selection of fresh, high-quality ingredients, each playing a critical role in capturing the authentic taste of Elote. The ingredients are divided into two main categories: those for the grilled corn salad and those for the creamy, zesty dressing. Let’s examine each ingredient in detail, highlighting their purpose and offering guidance for optimal selection.

For the Salad:

First and foremost, you will need 4 ears of corn, husked. Fresh corn on the cob is the heart of this salad, providing its signature sweetness and satisfying texture. Choose fresh ears of corn that are plump, heavy for their size, and have bright green husks. Silk (the stringy threads) should be pale and moist, not dry or brown. Freshness is key for the best flavor in this salad.

Mayonnaise, at 1/4 cup, forms the creamy base of the dressing, providing richness, moisture, and a classic creamy texture that is essential to authentic Elote flavor. Use full-fat mayonnaise for the richest flavor and creamiest texture, which is most traditional for Elote. Light mayonnaise can be used as a lighter option, but may slightly alter the texture and richness. High-quality mayonnaise will enhance the overall dressing flavor.

Sour cream or Greek yogurt, 1/4 cup, adds tanginess and creaminess to the dressing, balancing the richness of the mayonnaise and contributing to the signature Elote flavor profile. Sour cream provides a classic tang and rich texture. Greek yogurt offers a tangier flavor and a healthier option with higher protein content and lower fat. Choose plain, unsweetened Greek yogurt or full-fat or light sour cream based on your preference. A combination of both can also be used for a balanced flavor and texture.

Crumbled cotija cheese (or feta cheese), 1/4 cup, provides a salty, crumbly, and intensely flavorful element that is quintessential to authentic Mexican Street Corn. Cotija cheese is a firm, salty Mexican cheese that crumbles beautifully and adds a distinct salty and aged flavor. If cotija cheese is unavailable, feta cheese can be used as a reasonable substitute, offering a similar salty and crumbly texture, though with a slightly different flavor profile (less intensely salty and aged, more tangy). Choose authentic cotija cheese for the most traditional flavor, or high-quality feta cheese as a readily available alternative.

Fresh lime juice, 2 tablespoons, is essential for the bright, tangy acidity that is a hallmark of Mexican Street Corn, cutting through the richness of the creamy dressing and enhancing the overall flavor profile. Freshly squeezed lime juice is crucial for its vibrant and zesty flavor. Avoid bottled lime juice, which can lack the fresh brightness of freshly squeezed juice. Use a citrus juicer to extract juice efficiently and remove seeds.

Fresh cilantro, 2 tablespoons chopped, adds a fresh, herbaceous, and slightly citrusy note to the salad, contributing to its vibrant flavor and aroma, and providing a classic garnish for Elote. Fresh cilantro is essential for its bright flavor and aroma. Flat-leaf parsley (Italian parsley) is not a suitable substitute, as cilantro’s distinctive flavor is key to the recipe. Wash and dry cilantro thoroughly before chopping. Use only the leaves and tender stems for the best flavor and texture.

For Seasoning:

Chili powder, 1/2 teaspoon, adds a warm, earthy, and slightly smoky flavor, as well as a subtle heat, contributing to the characteristic spice blend of Mexican Street Corn. Use a good quality chili powder blend for the most complex flavor. Chili powder is typically a mix of dried chilies, cumin, oregano, and garlic powder. Different chili powders vary in heat level and flavor profile, so adjust amount to your spice preference.

Smoked paprika, 1/4 teaspoon, enhances the smoky flavor profile of the salad, complementing the grilled corn and adding depth to the spice blend. Smoked paprika provides a distinctly smoky and slightly sweet flavor. Regular paprika can be used as a substitute if smoked paprika is unavailable, but will lack the same smoky depth.

Finally, salt and pepper to taste are crucial for seasoning both the dressing and the corn itself, enhancing all the other flavors and bringing all the elements into balance. Salt is essential for flavor enhancement and bringing out the sweetness of the corn and the complexity of the spices. Freshly ground black pepper is preferred for its more aromatic and robust flavor. Adjust the amounts of salt and pepper to your personal preference, tasting as you go, to achieve a perfectly seasoned Mexican Street Corn Salad. Having all these fresh, high-quality ingredients ready ensures a truly vibrant and delicious result.

HOW TO MAKE “Mexican Street Corn Salad”:

Preparing Mexican Street Corn Salad is a relatively simple and efficient culinary process, primarily involving grilling the corn, preparing the creamy dressing, and combining all components into a flavorful salad. Let’s outline the overall method to provide a clear understanding of how to bring this vibrant salad to life in your own kitchen.

The first step is to grill the corn. Preheat your grill to medium-high heat. Husk the corn ears completely, removing all the silk. Grilling the corn imparts a smoky flavor and chars the kernels, which are key characteristics of Elote. Place the husked corn directly on the grill grates. Grill the corn, turning occasionally, until it is slightly charred and cooked through. This typically takes about 8-10 minutes, but grilling time may vary based on grill heat and corn freshness. Look for kernels that are slightly softened and have developed some char marks. Remove the grilled corn from the grill and let it cool slightly. Cooling slightly makes it easier to handle the corn and cut off the kernels.

While the corn is grilling and cooling, prepare the creamy lime dressing. In a separate small bowl, combine mayonnaise, sour cream or Greek yogurt, fresh lime juice, chopped fresh cilantro, chili powder, smoked paprika, salt, and pepper. Stir well to combine all dressing ingredients until smooth and creamy. Setting aside dressing preparation while corn grills is efficient time management.

Once the grilled corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cobs. Hold the cob upright and slice downwards, close to the cob, to remove the kernels. Cutting kernels from the cob after grilling captures the smoky flavor and fresh corn texture. Transfer the cut corn kernels to a large bowl.

Pour the prepared creamy lime dressing over the corn kernels in the large bowl. Add the crumbled cotija cheese (or feta cheese) to the bowl as well. Gently toss all ingredients together to combine, ensuring the corn kernels are evenly coated with the dressing and cheese. Tossing gently prevents crushing the corn kernels. Taste the salad and adjust seasoning if needed, adding more lime juice, salt, pepper, chili powder, or cheese to your preference. Let the salad sit for a few minutes at room temperature or in the refrigerator to allow the flavors to meld together before serving. Allowing time for flavor melding enhances the overall taste. Serve the Mexican Street Corn Salad at room temperature or chilled, garnished with additional lime wedges and cilantro if desired, and enjoy.

STEP-BY-STEP INSTRUCTIONS:

Preheat Grill and Prepare Corn: Preheat your grill to medium-high heat. Husk 4 ears of corn completely, removing all silk. Prepare grill to medium-high heat for grilling corn.
Grill Corn: Place the husked corn directly on the preheated grill grates. Grill corn, turning occasionally every 2-3 minutes, for 8-10 minutes total. Grill until corn is slightly charred and cooked through, turning to char evenly.
Cool Grilled Corn: Remove the grilled corn from the grill and let it cool for a few minutes on a cutting board. Cooling makes corn easier to handle and cut kernels.
Cut Corn Kernels: Hold each cooled corn cob upright and use a sharp knife to carefully cut the kernels off the cob into a large bowl. Cut kernels from cob using a sharp knife, collecting in a large bowl.
Prepare Creamy Dressing: In a separate small bowl, combine 1/4 cup of mayonnaise, 1/4 cup of sour cream or Greek yogurt, 2 tablespoons of fresh lime juice, 2 tablespoons of fresh cilantro, 1/2 teaspoon of chili powder, 1/4 teaspoon of smoked paprika, salt, and pepper to taste. Whisk dressing ingredients together in a small bowl until smooth.
Dress Corn Salad: Pour the prepared creamy dressing over the cut corn kernels in the large bowl. Drizzle dressing evenly over grilled corn kernels.
Add Cheese: Add 1/4 cup of crumbled cotija cheese (or feta cheese) to the bowl with the dressed corn. Sprinkle crumbled cheese over dressed corn.
Toss Salad Gently: Gently toss all the ingredients together to combine the corn, dressing, and cheese. Toss gently to combine without bruising corn kernels.
Taste and Adjust Seasoning: Taste the Mexican Street Corn Salad and adjust seasoning if needed. Add more lime juice, salt, pepper, chili powder, or cheese to your preference. Season to taste for balanced flavor profile.
Let Salad Sit (Optional): Let the salad sit for a few minutes at room temperature or in the refrigerator to allow flavors to meld. Sitting allows flavors to meld and enhances overall taste before serving.
Serve: Serve the Mexican Street Corn Salad at room temperature or chilled. Garnish with additional lime wedges and fresh cilantro, if desired. Serve cold or at room temperature, garnished as desired.

HELPFUL HINTS:

To elevate your Mexican Street Corn Salad from simply delicious to truly exceptional, consider these helpful hints and techniques. These tips cover various aspects of the recipe, from corn grilling mastery to dressing enhancements and serving suggestions, ensuring a consistently delicious and impressive salad every time.

Firstly, for optimal grilling and char, ensure your grill grates are clean and lightly oiled before grilling the corn. Clean and oiled grates prevent sticking and promote even charring. Preheat the grill to medium-high heat for proper grilling temperature.

Secondly, for a deeper smoky flavor, you can soak the husked corn in salted water for about 30 minutes before grilling. Soaking helps the corn retain moisture during grilling and enhances its smoky flavor absorption. Soaking corn enhances smoky flavor and moisture retention. Pat the soaked corn dry before grilling to ensure proper charring.

Thirdly, for a spicier kick, add a finely minced jalapeño pepper or a pinch of cayenne pepper to the creamy dressing. Adjust the amount of chili peppers or cayenne to your spice preference. Spicy additions increase the heat level. Alternatively, serve with a side of hot sauce for those who prefer extra heat.

For enhanced flavor complexity in the dressing, consider adding a clove of minced garlic, a teaspoon of Dijon mustard, or a dash of hot sauce to the creamy lime dressing. Garlic adds savory depth. Dijon mustard provides tang and emulsifying power. Hot sauce adds depth and heat. Flavor enhancers elevate dressing complexity.

Lastly, for a visually appealing and flavorful garnish, sprinkle the salad with additional toppings just before serving, such as a sprinkle of extra chili powder, a drizzle of hot sauce or your favorite Mexican crema, or a scattering of finely diced red onion or jalapeño. Garnishes add visual appeal and extra layers of flavor and texture. Consider garnishing with lime wedges for extra zest.

DETAILS:

Prep Time: 20 minutes This includes time to husk corn, prepare dressing, chop cilantro, and prepare garnishes. Efficient prepping streamlines preparation time.

Cook Time: 8-10 minutes (grilling corn) This refers to the grilling time for the corn on the cob. Grilling time may vary depending on the heat of the grill and the desired level of char. Monitor closely for proper grilling.

Total Time: 28-30 minutes This is the cumulative time from start to finish, encompassing both preparation and grilling stages. The grilling process is relatively quick and contributes significantly to the flavor.

Yield: 6-8 servings This recipe yields approximately 6-8 servings, suitable for a side dish for a barbecue or gathering. Portion sizes can be adjusted depending on intended use and serving style.

Category: Salad, Side Dish, Appetizer, Mexican Cuisine Mexican Street Corn Salad is categorized as a salad, a side dish, and can function as an appetizer or dip. It’s deeply rooted in Mexican cuisine and captures the essence of street food.

Method: Grilling, Stirring, Tossing The primary methods are grilling for cooking corn, stirring for combining dressing, and tossing for assembling the salad. The recipe utilizes simple and accessible cooking and preparation techniques.

Cooking: Grill, No Cooking Required (for Dressing) This recipe utilizes a grill for cooking the corn and requires no cooking for the dressing components. Grilling is essential for the characteristic smoky flavor, while the dressing remains fresh and vibrant.

Diet: Vegetarian, Gluten-Free, Adaptable Mexican Street Corn Salad is inherently vegetarian and gluten-free due to the corn and vegetable base. It can be made dairy-free by omitting cheese or using vegan cheese alternatives and substituting sour cream/yogurt with vegan options. It’s a versatile and adaptable dish.

NOTES:

When preparing Mexican Street Corn Salad, there are several important notes to keep in mind to ensure the best possible outcome and manage storage effectively. These notes cover make-ahead tips, storage instructions, ingredient substitutions, dietary considerations, and serving suggestions, providing a comprehensive guide to this vibrant and flavorful salad recipe.

Make-Ahead Notes: Grilled corn can be grilled ahead of time and kernels cut from the cob, then stored in the refrigerator for up to 2 days. Prepared creamy dressing can be made up to 3 days in advance and stored separately in an airtight container in the refrigerator. Chop cilantro and crumble cheese just before assembling to maintain freshness. Assemble the salad just before serving for best texture and flavor. Prepping components ahead streamlines final assembly.

Storage Instructions: Mexican Street Corn Salad is best enjoyed within 2-3 days of being dressed. Store leftover dressed salad in an airtight container in the refrigerator. The corn may soften slightly and the dressing may thin out a bit over time, but the flavor will still be delicious. For optimal texture, especially if making ahead for longer than a few hours, store grilled corn kernels and dressing separately and combine just before serving. Dressed salad retains good quality for 2-3 days refrigerated.

Reheating Instructions: Mexican Street Corn Salad is typically served chilled or at room temperature and is not usually reheated. Reheating is generally not recommended as it will negatively impact the creamy texture of the dressing and the freshness of the cilantro. Reheating can be done gently in a microwave on low power if desired, but texture will be altered. Best served cold or at room temperature for optimal quality.

Ingredient Substitutions: For cheese variations, use queso fresco, panela, or Monterey Jack cheese for other Mexican cheese options. Feta cheese is a readily available substitute for cotija. For creamy base variations, use all mayonnaise for a richer dressing or all Greek yogurt for a tangier and lighter dressing. Vegan mayonnaise and sour cream alternatives can be used to make the dressing vegan. For spice variations, add diced jalapeño, serrano peppers, or your favorite hot sauce. For herb variations, a small amount of finely chopped green onion can be added along with cilantro. Customize to your liking with ingredient swaps based on preference and availability.

Serving Suggestions: Mexican Street Corn Salad is versatile in serving. Serve it as a side dish at barbecues, picnics, or potlucks. It makes an excellent topping for tacos, fajitas, grilled chicken, fish, or steak. Serve it as a dip with tortilla chips for a flavorful appetizer. Garnish with extra lime wedges, cilantro, chili powder, or a drizzle of Mexican crema. Versatile for many occasions and serving styles.

FREQUENTLY ASKED QUESTIONS:

Q: Can I use canned or frozen corn for this salad? A: While fresh grilled corn is highly recommended for the best flavor and texture in Mexican Street Corn Salad, you can use canned or frozen corn in a pinch. If using canned corn, drain it well and consider pan-frying or roasting it briefly to add some char and reduce moisture. If using frozen corn, thaw it completely and pat it dry before pan-frying or roasting. Fresh grilled corn is best, but canned or frozen can substitute if necessary with altered texture and flavor.

Q: How can I make this salad ahead of time for a party? A: To make Mexican Street Corn Salad ahead of time for a party, grill the corn and cut the kernels up to 2 days in advance. Prepare the creamy dressing up to 3 days in advance. Store grilled corn kernels and dressing separately in the refrigerator. Chop fresh cilantro and crumble cheese just before assembling. Combine the corn, dressing, and cheese about 30-60 minutes before serving to allow flavors to meld but maintain freshness. Assemble closer to serving time for optimal quality when making ahead.

Q: Can I make this salad without grilling the corn? A: While grilling the corn is highly recommended for the authentic smoky flavor of Mexican Street Corn Salad, you can cook the corn using other methods if grilling is not possible. You can roast the corn in the oven, pan-fry the kernels in a skillet with a little oil to lightly char them, or even boil or steam the corn if absolutely necessary. Grilling is best, but roasting or pan-frying are acceptable alternatives to achieve some char flavor. Boiled or steamed corn will lack char but can still be used.

Q: What if I don’t like cilantro? Can I omit it? A: Fresh cilantro is a key flavor component in authentic Mexican Street Corn Salad. However, if you have a strong aversion to cilantro, you can omit it. Omission will alter the flavor profile somewhat, but the salad will still be flavorful with the other ingredients. Alternatively, a very small amount of finely chopped fresh parsley could be used as a very mild and not truly authentic substitute. Cilantro is traditional, but omission possible for those who dislike it.

Q: How spicy is this salad? Can I make it milder or spicier? A: This recipe as written is mildly spicy, primarily from the chili powder and a touch of smoked paprika. You can easily adjust the spice level to your preference. To make it milder, reduce or omit the chili powder and smoked paprika entirely. To make it spicier, add more chili powder, add cayenne pepper or hot sauce to the dressing, or include diced jalapeño peppers in the salad. Spice level is easily adjustable to preference.

Q: Is Mexican Street Corn Salad gluten-free and vegetarian? A: Yes, Mexican Street Corn Salad as written is naturally gluten-free and vegetarian. Corn, mayonnaise, sour cream or Greek yogurt, cheese, lime juice, cilantro, and spices are all gluten-free ingredients. It is a naturally vegetarian and gluten-free salad recipe. Check labels of mayonnaise and sour cream/yogurt to ensure gluten-free status if necessary for strict gluten-free diets.

STORAGE INSTRUCTIONS:

Proper storage is essential to maintain the quality and safety of your Mexican Street Corn Salad, especially if you have leftovers or are preparing components in advance for meal prep. Following these storage guidelines will help ensure your salad remains delicious and enjoyable, even when not served immediately.

For short-term storage of leftover grilled corn kernels, allow them to cool completely to room temperature before storing. Cooling before refrigerating prevents condensation and helps maintain corn texture. Store the cooled grilled corn kernels in an airtight container in the refrigerator. Refrigerated grilled corn kernels are best consumed within 2-3 days.

For short-term storage of creamy lime dressing, store the prepared dressing separately in an airtight container in the refrigerator. Homemade creamy lime dressing, properly stored, can last in the refrigerator for up to 3 days. Store separately from salad components for best quality.

Assembled and dressed Mexican Street Corn Salad is best consumed within 2-3 days, although optimal quality is best within the first day. Store leftover dressed salad in an airtight container in the refrigerator. Dressed salad quality is best maintained when refrigerated and consumed within a few days, with day of preparation being optimal. For best texture and to prevent sogginess, especially for longer storage, it is highly recommended to store the components separately and assemble individual salad portions just before serving. Separate component storage maximizes salad freshness and texture, especially for make-ahead meal prep.

Related recipes.

If you liked this recipe, you’ll surely enjoy these other cheesy delights:

Mexican Corn and Black Bean Salad with Cilantro-Lime Dressing: A vibrant and refreshing salad combining corn kernels (often roasted or grilled), black beans, bell peppers, red onion, and a zesty cilantro-lime dressing. This salad shares the core Southwestern/Mexican flavor profile and cilantro-lime dressing base with Mexican Street Corn Salad but incorporates black beans and often omits the creamy dressing component, offering a lighter, bean-based, and less creamy variation.
Spicy Shrimp and Corn Salad with Avocado Crema: A protein-rich and flavorful salad featuring grilled or pan-seared shrimp, corn kernels (often grilled), avocado, jalapeño, red onion, and a creamy avocado-based dressing. This salad expands on the Mexican Corn Salad theme by adding protein in the form of shrimp and incorporating a creamy avocado dressing instead of a mayonnaise/sour cream base, offering a richer, more substantial, and seafood-centric variation with a different creamy dressing style.
Mexican Quinoa Salad with Roasted Corn and Poblano Peppers: A healthy and hearty salad featuring quinoa as the base, combined with roasted corn kernels, roasted poblano peppers, black beans, and a lime vinaigrette. This salad provides a grain-based and roasted vegetable-focused alternative to Mexican Street Corn Salad, using quinoa instead of orzo and incorporating roasted poblano peppers for a smoky heat, offering a more nutritious, grain-based, and roasted vegetable-heavy Mexican-inspired salad option.

These related recipes offer exciting variations on the theme of flavorful and Mexican-inspired corn-based salads, allowing you to explore different textures, protein additions, dressing styles, and ingredient combinations while enjoying similarly delicious and ホームmade salad creations. Each recipe provides a unique culinary experience, ensuring there’s always a satisfying and flavorful Mexican-style corn salad option to suit your taste and preferences.

CONCLUSION

Mexican Street Corn Salad is more than just a side dish; it’s a vibrant and flavorful culinary experience that captures the heart and soul of Mexican street food in a refreshing and easy-to-make salad format. It perfectly embodies the spirit of Mexican cuisine – emphasizing fresh, high-quality ingredients, bold and balanced flavors, and a joyful celebration of simple, delicious food enjoyed in good company. This recipe for Mexican Street Corn Salad masterfully combines the smoky sweetness of grilled corn with the creamy tanginess of the dressing, the salty burst of cotija cheese, and the bright freshness of cilantro and lime, creating a dish that is both effortless and exceptionally flavorful.

From the perfectly charred and juicy corn kernels to the rich and zesty creamy dressing, the salty and crumbly cheese, and the fresh herbaceousness of cilantro, every component of this Mexican Street Corn Salad is thoughtfully chosen and meticulously prepared to deliver a balanced and delightful culinary experience. It’s a salad that’s not only quick and rewarding to make but also incredibly versatile, perfect for serving as a flavorful side dish, a vibrant topping, or a crowd-pleasing dip for any occasion.

Whether you’re seeking a taste of authentic Mexican street food at home, a crowd-pleasing side dish for your next barbecue, or simply a versatile and easy-to-make salad to brighten up your meal, Mexican Street Corn Salad is an excellent choice. It is a recipe that encourages home cooking, promotes culinary exploration, and most importantly, brings smiles to faces with its irresistible flavors and festive spirit. Embrace the ease and flavor of this wonderful salad and make it a regular part of your recipe collection. Enjoy the delightful aromas, vibrant textures, and exceptional taste of this fantastic Mexican Street Corn Salad!