Mexican Street Corn Salad Recipe: 20-Minute Smoky Bliss

Question 1

Can I use frozen corn instead of fresh?

Accepted Answer

Absolutely! When fresh corn isn't in season (or when I'm in a time crunch with meal planning), I reach for frozen kernels. Just thaw them completely and pat them super dry with paper towels before grilling or broiling. This removes excess moisture that could make your salad watery. Pro tip: Spread them on a baking sheet for better browning - just like I do with my fresh corn!

Question 2

What are the best vegan substitutions?

Accepted Answer

Oh, I've had so many requests for vegan esquites! My go-tos are plant-based mayo (I like the avocado oil versions) and nutritional yeast instead of cotija. The nooch adds that perfect cheesy umami kick. For extra authenticity, a sprinkle of smoked salt gives that grilled depth. My niece swears by crumbling extra-firm tofu tossed with lime juice and salt as her "faux-tija" - clever kid!

Question 3

How far in advance can I make this salad?

Accepted Answer

This is one of those rare dishes that actually gets better with a little fridge time - the flavors really meld beautifully. I often whip it up the night before for stress-free meal prep. That said, the texture is perfect after about 24 hours - the fresh lime keeps everything bright. For the best presentation, wait to add that final dusting of chili powder and extra cheese until right before serving.

Question 4

How can I adjust the spice level?

Accepted Answer

Great question! The beauty of making this grilled corn salad at home is tailoring it to your taste buds. For milder palates, use half the chili powder or try sweet paprika instead. Spice lovers can add a pinch of cayenne or some minced jalapeño (just remember to remove the seeds if you're nervous about heat). My grandma always insisted the salad needed just a whisper of spice, while my brother douses his in hot sauce - there's no wrong way!

Mexican Street Corn Salad

Ingredients

Instructions

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Nutrition