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Mexican street food culture is a vibrant tapestry woven from the threads of history, tradition, and community. It’s a culinary experience that brings together flavors, aromas, and textures in delightful harmony. Among the many offerings of this rich food culture, one dish stands out for its irresistible combination of flavors and colors: Mexican Street Corn Salad. This dish, inspired by the ever-popular elote, encapsulates the essence of Mexican street food in a refreshing, easy-to-prepare salad form.

Vibrant Mexican Street Corn Salad: Perfect for Parties

Discover the vibrant flavors of Mexican Street Corn Salad, a delicious blend of fresh corn, creamy queso fresco, zesty lime, and a medley of spices. This refreshing dish captures the essence of Mexican street food, perfect for summer barbecues, potlucks, or a light meal at home. Learn how to select the freshest ingredients and customize it to your taste. Celebrate flavor and freshness with every bite! #MexicanFood #CornSalad #HealthyRecipes #Foodie #EasyRecipes #SummerEats
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Ingredients
  

4 ears of fresh corn, husked

1/2 cup crumbled queso fresco

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 cup fresh cilantro, chopped

1 small red onion, finely diced

Salt and pepper to taste

Lime wedges for garnish

Instructions
 

Cook the Corn: Bring a large pot of salted water to a boil. Add the corn and cook for about 5-7 minutes, until tender. Alternatively, you can grill the corn husked over medium heat for about 10-15 minutes, turning occasionally until charred. Remove from heat and let cool.

    Cut Corn Kernels: Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob and place them in a large mixing bowl.

      Make the Dressing: In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and garlic powder until well combined. Taste and adjust seasoning with salt and pepper as needed.

        Combine Ingredients: Add the diced red onion and chopped cilantro to the bowl of corn. Pour the dressing over the mixture and gently toss until everything is evenly coated.

          Chill and Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, garnished with additional cilantro and lime wedges.

            Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8