Mexican Street Corn Salad Cups

$To make Mexican Street Corn Salad Cups, you'll need: - 4 ears of corn, husked - 1/2 cup mayonnaise - 1/4 cup sour cream - 1 tablespoon lime juice - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt to taste - 1 cup diced tomatoes - 1/2 cup crumbled queso fresco - 1/4 cup chopped cilantro - Mini tortilla cups or corn tortilla chips for serving If you want to swap some ingredients, here are my favorites: - Instead of mayonnaise, use Greek yogurt for a lighter taste. - Swap sour cream with plain yogurt for a tangy flavor. - Lime juice can be replaced with lemon juice if you're out. - For chili powder, use paprika for less spice. - You can use feta cheese if queso fresco isn't available. When picking corn, look for bright green husks. They should be firm and tightly wrapped around the cob. The silk should be light brown and slightly sticky. Press a kernel; it should feel plump and juicy. Avoid corn with dark spots or dry husks. Fresh corn tastes sweet and is perfect for this salad. {{ingredient_image_1}} Start by bringing a large pot of water to a boil. Make sure it is bubbling well. Add the husked ears of corn to the pot. Cook the corn for about 5 to 7 minutes. You want it to be tender but not mushy. Once done, carefully take the corn out of the pot. Let it cool slightly before you handle it. After it cools, cut the kernels off the cobs. This fresh corn gives the salad a sweet and juicy flavor. In a mixing bowl, combine the mayonnaise and sour cream. Add the lime juice for a zesty kick. Then, sprinkle in the chili powder and cumin for spice. Don't forget to add salt to taste. Mix all these ingredients until you have a smooth dressing. This creamy dressing is key to making the salad rich and tasty. Now, it's time to bring it all together. Add the corn kernels to the bowl with the dressing. Next, toss in the diced tomatoes. Crumble the queso fresco over the top and add the chopped cilantro. Gently fold everything together. Make sure all the ingredients are well mixed. Taste the salad and adjust seasoning if needed. You can add more lime juice or salt for extra flavor. Finally, spoon the mixture into mini tortilla cups or serve it with corn tortilla chips. Enjoy your fresh and flavorful Mexican street corn salad cups! To make your Mexican Street Corn Salad Cups shine, seasoning is key. Start by tasting your dressing. Mix mayonnaise, sour cream, lime juice, chili powder, cumin, and salt. Adjust each ingredient to suit your taste. If you love tanginess, add more lime juice. For spice lovers, a hint more chili powder can work wonders. Remember, it’s easier to add than to take away. Balance is important, so try to find that perfect blend. When serving, presentation makes a big difference. I love using mini tortilla cups; they add crunch and style. You can also use corn tortilla chips for a fun dip. Spoon the salad mixture into the cups just before serving. This keeps everything fresh. For that extra touch, garnish with a sprinkle of chili powder or fresh cilantro. This not only looks great but also adds flavor. This salad pairs well with many dishes. Try it alongside grilled meats like chicken or steak. Tacos also complement this salad beautifully. If you want a lighter meal, serve it with a fresh green salad. For drinks, I suggest a cold beer or a refreshing limeade. Both will enhance the flavors of the corn salad and make your meal even better. Pro Tips Fresh Corn is Best: For the sweetest flavor, use fresh corn when it’s in season. It will enhance the overall taste of the salad. Customize Your Heat: Adjust the chili powder to your personal spice preference. If you like it spicier, consider adding diced jalapeños or a pinch of cayenne pepper. Make Ahead: You can prepare the corn salad a few hours in advance. Just wait to fill the tortilla cups until you’re ready to serve to keep them crispy. Garnish for Presentation: A sprinkle of extra queso fresco and a few cilantro leaves on top just before serving can elevate the presentation of your dish. {{image_2}} To spice up your Mexican street corn salad cups, add jalapeños. Diced fresh jalapeños give a nice heat. You can also mix in a teaspoon of hot sauce. This heat pairs well with the creaminess of the mayo and sour cream. If you want more flavor, try adding smoked paprika. It adds depth without too much heat. For a vegetarian option, you can keep the same great taste. Just skip the queso fresco and use a plant-based cheese. To make it vegan, swap out the mayo and sour cream for vegan versions. Look for brands that use cashews or tofu for creaminess. You might also add avocado for extra nutrients and creaminess. The cheese you choose can change the whole flavor. Queso fresco is traditional, but you can try cotija for a bolder taste. Feta cheese works well too, adding a salty kick. If you want a creamier texture, use a soft cheese like goat cheese. Just crumble it in for an easy mix. To store leftover salad, let it cool completely. Place it in a bowl with a lid. If you used mini tortilla cups, remove the salad from them first. This keeps the cups crispy. Cover the bowl tightly with plastic wrap or a lid. Use airtight containers to keep the salad fresh. Glass or plastic containers with tight seals work best. Choose a size that fits your leftover amount. Avoid using metal containers, as they can react with the lime juice. You should not reheat the salad. The flavors taste best cold. If it seems dry, add a splash of lime juice or a bit of mayonnaise. Mix well to bring back moisture. Add fresh cilantro on top to refresh the dish. Yes, you can use frozen corn. Just thaw it first. Frozen corn tastes sweet and works well. It saves time too. However, fresh corn has a better crunch and flavor. If you can, choose fresh for the best taste. You can store the salad for about three days. Keep it in an airtight container. The flavors get better over time. However, the corn may lose some crunch. For the best taste and texture, enjoy it fresh. Mini tortilla cups are not gluten-free. Instead, use corn tortilla chips. Rice cakes also work well. They add a nice crunch and are gluten-free. You can even serve the salad on lettuce cups for a fresh bite. Yes, you can make the salad a few hours in advance. Just keep it in the fridge. It allows the flavors to blend. Avoid adding toppings until you serve. This keeps them fresh and crunchy. In this blog post, we covered how to make Mexican Street Corn Salad Cups. We explored key ingredients, substitutions, and tips for fresh corn. I shared easy steps for boiling corn, preparing the dressing, and combining everything. You also learned about seasoning, serving ideas, and different salad variations. Final thoughts: This salad is fun to make and enjoy. It’s tasty and flexible. Use this guide to create your perfect dish every time.$

Mexican Street Corn Salad Cups

A delicious and fresh salad featuring corn, creamy dressing, and spices, served in tortilla cups.

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Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

4 ears corn, husked
0.5 cup mayonnaise
0.25 cup sour cream
1 tablespoon lime juice
1 teaspoon chili powder
0.5 teaspoon cumin
to taste salt
1 cup diced tomatoes
0.5 cup crumbled queso fresco
0.25 cup chopped cilantro
as needed mini tortilla cups or corn tortilla chips for serving

Instructions

Bring a large pot of water to a boil. Add the husked ears of corn and cook for about 5-7 minutes until tender.
Remove the corn from the pot and let it cool slightly. Once cool enough to handle, carefully cut the kernels off the cobs.
In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, cumin, and salt. Mix until smooth.
Add the corn kernels, diced tomatoes, crumbled queso fresco, and chopped cilantro to the bowl. Gently fold everything together until well combined.
Taste and adjust seasoning as necessary, adding more lime juice or salt if desired.
Spoon the corn salad mixture into mini tortilla cups or serve alongside corn tortilla chips for dipping.
Garnish with extra cilantro or a sprinkle of chili powder for added flair before serving.

Notes

Garnish with extra cilantro or chili powder for added flair.

Keyword appetizer, corn salad, Mexican, tortilla cups