Tag

jalapeno

Browsing

It’s CORN! Summer bbq season is upon us, and we need a side dish for our watermelon margaritas, mediterranean grilled chicken salad, and healthy summer fruit crisp. Add this simple and delicious Mexican street corn salad to that lineup and you’ve got yourself a killer summer meal!

This recipe’s specifically for those people who enjoy their corn off the cob. It’s all the incredible flavors of Mexican street corn added to one big bowl, perfect for sharing and much easier to eat! Fresh (or frozen) corn, cilantro, paprika, and cotija cheese come together to make this super flavorful and surprisingly healthy salad.

Ingredients laid out for Mexican street corn salad recipe.

What You’ll Need to Make Mexican Street Corn Salad

Corn: Fresh corn is recommended, but if it’s not in season you can use frozen corn instead! And if you opt for fresh corn, follow the instructions below on how to cut the corn off the cob before using it in this recipe.

Fresh Cilantro: Finely chopped cilantro adds a refreshing burst of herbaceous flavor to the salad, complementing the other ingredients beautifully.

Cotija or Feta Cheese: Crumbled cotija cheese lends a salty, tangy flavor to the salad, while feta cheese can be used as a delicious alternative.

Jalapeño: For a spicy kick, add finely chopped jalapeño to the salad. Omit or adjust the amount according to your heat preference.

Mayonnaise: Creamy mayonnaise binds the ingredients together and adds richness to the salad, while also balancing the flavors.

close up image of Mexican street corn salad in a bowl.

How to Cut Corn Off The Cob

  1. Shuck the corn by peeling off the outer leaves and removing as much of the tassel (the stringy stuff) from the corn as possible.
  2. Stand the corn upright on a cutting board, then carefully slide a knife down one side of the cob, slicing off the corn kernels as the knife moves down the cob. Continue this process all around the cob until all corn kernels have been removed.
  3. Place the corn kernels in a large bowl, then repeat steps 1 and 2 with remaining ears of corn until all corn kernels have been removed. Discard the corn cobs and use just the kernels in this recipe.

Tips and Tricks

Char the Corn: Achieve the perfect smoky flavor by char-grilling the corn kernels in a hot skillet. Stir occasionally to ensure even charring and caramelization. Or, if you can grill whole corn, then remove the charred corn kernels from the cob and use it in this salad.

Customize the Spice Level: Adjust the amount of jalapeño according to your preference for heat. For milder palates, use just half a jalapeño, or no jalapeño at all!

Make-Ahead Option: Prepare the salad ahead of time and refrigerate it until ready to serve. The longer this salad sits, the more flavorful it will get!

Mexican street corn salad in a bowl with fresh limes.

Adjust This Recipe to Your Dietary Needs

Make it Dairy-Free: To make this salad dairy-free, use your favorite non-dairy feta instead of cotija cheese. I’ve used and love this Violife dairy-free feta.

Make it Vegan: For a vegan Mexican street corn salad, take the dairy-free option above and use vegan mayo in place of the regular mayo.

Mexican Street Corn Salad

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: MexicanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

This Mexican street corn salad is the perfect addition to any summer meal! It’s fresh, delicious, packed with flavor, and surprisingly easy to make.

Ingredients

  • 4 ears fresh corn, shucked and kernels removed (or 2 10-ounce bags frozen corn)

  • 1 tablespoon olive oil

  • pinch of salt

  • 1/2 cup fresh cilantro, finely chopped

  • 1/4 cup mayonnaise

  • 1/4 cup scallions (green onion), sliced

  • 1/4 cup crumbled cotija cheese or feta cheese

  • 1 jalapeño, seeds removed and finely chopped

  • 2 garlic cloves, minced

  • zest and juice of 1 lime

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon chili powder, or chipotle chili powder

Directions

  • Heat olive oil in a large skillet over high heat until the oil is shimmering. Add corn kernels to the skillet (fresh or frozen) and a pinch of salt. Cook corn for about 10 minutes, stirring about every 2 minutes, until it’s nicely charred.
  • Remove corn from the heat and add to a large bowl. Add all remaining ingredients to the bowl with the corn. Toss to combine, then give it a taste and adjust any seasoning as desired.

Recipe Video

Notes

  • Either serve this Mexican street corn salad immediately, or cover the bowl and store it in the fridge for up to 8 hours before serving!

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Super fresh and addictive guacamole salsa is the perfect game day, party, or potluck appetizer! Simple, yet delicious ingredients are blended into a smooth and creamy dip. Enjoy this guacamole salsa with crispy tortilla chips, or sliced carrots and celery for a healthy snack!

guacamole salsa in a bowl with chips on the side along with tomatillos and a sliced avocado

What You’ll Need To Make This Recipe

Tomatillos – These little green Mexican tomatoes are sold in most grocery stores. They’re wrapped in a papery green husk, that’s easily peeled away to reveal a beautiful, bright green tomato. To prepare your tomatillos for this dish, simply peel away the husk. Then, give each tomatillo a good rinse before using them in this recipe!

Jalapeño – A whole jalapeño may seem like a lot, but trust me, it yields very little spice in this guacamole salsa! One jalapeño is perfect for a mild salsa, while two is ideal for a medium salsa, and three for a full-blown spicy salsa. So pick your poison and add as many jalapeños as you’d like!

Avocados – Select three medium to large avocados for this recipe. The key to any avocado is making sure it’s ripe, but not overly ripe, before eating. The best way to tell whether an avocado is ripe is by giving it a gentle squeeze. If the skin feels firm, but gives just a little bit, then the avocado is perfect! Though if it’s hard (feels like you’re squeezing a rock), then it’s not yet ripe – store at room temperature for another day or two before it’s ready.

Cilantro – A large handful of cilantro gives this guacamole salsa its delicious, fresh flavor! Cilantro also has a number of great health benefits. It’s high in antioxidants, is a proven antibacterial, and has even been studied to reduce the risk of heart disease. You’ll want to wash your cilantro well under cold water before using in this, or any recipe. Once clean, gently pat it dry with a dish towel before slicing and removing the stems. Then, toss the cilantro leaves into a food processor along with the rest of the ingredients.

Top Tips

  • Boil the tomatillos and jalapeño until they’re soft and are easily pierced with a fork. Not boiling enough will make them tough to blend, and boiling too much will cook off some of their delicious flavor. Therefore, just about 10 minutes in boiling water is all they’ll need.
  • After you’ve blended your guacamole salsa, give it a taste! At this point, you can adjust the flavors in this recipe based on your preferences. Sometimes an extra pinch of salt or squeeze of lemon juice is all your dip needs!
  • Serve this easy app any way you’d like! I love enjoying mine with a big ole’ bowl of grain-free tortilla chips for a healthy, yet delicious snack. Though for an even healthier option, serve your salsa with some fresh cut veggies such as carrots, celery, and/or bell peppers!

How To Store It

To keep this guacamole salsa looking bright green and fresh, follow the storage steps below:

  1. Place in an airtight container, but do not secure the lid just yet.
  2. Take a sheet of plastic wrap and place it over the container, gently pressing down until it comes in contact with the top of the salsa. Ensure that all of the exposed salsa is in contact with and covered by the plastic wrap.
  3. Then, secure lid on top of the container before storing it in the fridge for up to three days!

When ready to serve, simply remove the lid and plastic wrap, then give everything a gentle stir before enjoying.

Fresh and Easy Guacamole Salsa

5 from 1 vote
Recipe by Samantha Course: AppetizersCuisine: MexicanDifficulty: Easy
Servings

12

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Super fresh and addictive guacamole salsa is the perfect game day, party, or potluck appetizer! Simple, yet delicious ingredients are blended into a smooth and creamy dip. Enjoy this guacamole salsa with crispy tortilla chips, or sliced carrots and celery for a healthy snack!

Ingredients

  • 10 tomatillos, husked and washed

  • 1 jalapeño, seeded and deveined

  • 3 avocados, peeled and pitted

  • 1 garlic clove, smashed and peeled

  • 1/2 cup fresh cilantro

  • 1 tablespoon lime juice

  • 1 teaspoon salt

Directions

  • Bring a pot of water to a boil over medium-high heat. Boil tomatillos and jalapeño until soft, about 10 minutes.
  • Strain tomatillos and jalapeño from water, then add to a high-speed blender or food processor with remaining ingredients.
  • Blend until smooth, then serve immediately or store in an airtight container in the fridge for up to 3 days.

Recipe Video

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Easy and Delicious Appetizers

These spicy cucumber margaritas are tangy, smoky, and perfectly sweet! This refreshing cocktail features a spicy rim along with fresh muddled cucumbers. Shake together a batch of these healthier homemade margaritas for your next dinner party or summer barbecue!

two spicy cucumber margaritas with spicy salt rim on the side

What You Need To Make Spicy Cucumber Margaritas

Lime Zest – The lime zest in the spicy rim is my very own secret ingredient. It adds a touch of brightness that will have people asking, “what is that?!” Just a teaspoon of fresh lime zest brings these drinks together. They’re ideally salty, sweet, and savory!

Agave – This natural sweetener makes these margaritas that much more healthy. I personally like the taste of agave better than simple syrup. Agave is darker in both color and flavor. Though if you’re looking for an even healthier cocktail – use honey instead!

Cucumber – This crisp, fresh vegetable is 96% water! Therefore, I like to look at this cocktail as a way to hydrate while I dehydrate. Ok ok gigs up. I can’t confidently say these margaritas are actually healthy just because they contain a vegetable. But I can say the cucumber perfectly balances out the spice. There’s just something about the combination of the two that is *chef’s kiss* perfect!

Make It A Mocktail

  • Use 2 ounces of tonic or sparkling water in place of the tequila. Also, use orange juice instead of triple sec for a virgin spicy cucumber margarita!

Tips For Making Spicy Cucumber Margaritas

  • The longer you shake these margaritas, the spicier they’ll be! Tossing the sliced jalapeños in your cocktail shaker will encourage them to release their spicy oils. So the longer they have to release those oils, the spicier your drinks will be.
  • For a skinny margarita, use orange juice instead of triple sec. The use of agave falls under the “skinny” label. Though if you want to make this a true skinny spicy cucumber margarita (wow that’s a mouthful) make sure you use fresh-squeezed orange juice instead of triple sec.
  • If you don’t like a salty rim, use sugar instead! Replace the salt with the same amount of sugar. Enjoy a slightly sweeter, yet still spicy and delicious cocktail.

Spicy Cucumber Margaritas

5 from 1 vote
Recipe by Samantha Course: DrinksCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Total time

5

minutes

These spicy cucumber margaritas are tangy, smoky, and perfectly sweet! This refreshing cocktail features a spicy rim along with fresh muddled cucumbers. Shake together a batch of these healthier homemade margaritas for your next dinner party or summer barbecue!

Ingredients

  • For the spicy rim:
  • 3 tablespoons salt

  • 1 tablespoon chili powder

  • 1 teaspoon lime zest

  • 4 ounces tequila

  • 2 ounces lime juice

  • 1 ounce triple sec, see Notes

  • 1 tablespoon agave, see Notes

  • 1 cup cucumber, sliced

  • 3-4 jalapeño slices

Directions

  • Mix together all spicy rim ingredients together on a small plate. Then run a lime wedge along the rim of both glasses before dipping in the salt mixture. Set glasses aside.
  • Place the tequila, lime juice, triple sec, agave, and cucumber in a cocktail shaker. Muddle together, squashing the cucumbers in the process.
  • Fill the shaker with ice, add in jalapeño slices. Then secure with lid and shake for about 1 minute.
  • Fill both glasses with ice, then pour over ice.

Recipe Video

Notes

  • Triple Sec: For a lower calorie drink, you can sub the triple sec for 1 ounce of fresh-squeezed orange juice instead!
  • Agave: Simple syrup or honey would both work in place of the agave in this recipe.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Fun and Easy Cocktail Recipes

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

air fryer fish tacos on a plate with beer on the side

What You Need To Make Air Fryer Fish Tacos

Firm White Fish – Cod, mahi mahi, and halibut are a few examples or firm white fish that would taste great in this recipe. I used wild caught cod fillets in my air fryer fish tacos and they cooked up perfectly flaky and delicious!

Smoked Paprika – Different from regular paprika, smoked paprika contributes this essence of smokiness to recipes that simply can’t be beat. If you don’t have smoked paprika at home, I highly recommend you go pick some up. It’s a great spice to use in all sorts of recipes and tastes especially delicious on fish, chicken, beef, and pork.

Tortillas – I use and love the Siete Almond Flour tortillas for all of my tacos! They’re a delicious grain-free tortilla that are pliable and hardly ever bottom out. However, you can use any kind of tortillas you’d like in this recipe. For a cheaper gluten-free alternative, I recommend corn tortillas. And if you’re not gluten-free, go ahead and use flour tortillas instead!

Adjust This Recipe To Your Diet

Make Them Air Fryer Chicken Tacos: Easily swap out the fish for a half a pound of boneless skinless chicken breast, then season and cook the chicken exactly how you would the fish in this recipe!

Make it Paleo: To make this dish paleo, use either Siete Grain-Free Tortillas or lettuce wraps in place of the tortillas.

Tips For Making Air Fryer Fish Tacos

  • Don’t forget to lightly coat your air fryer basket with a little bit of oil before placing the fish filets inside. Due to it’s light and flakiness, fish is at risk of sticking to the inside of the basket once cooked. Therefore, to avoid the hassle, quickly either sprits the inside of the basket with spray cooking oil or drizzle it with a little avocado oil before cooking!
  • Serve these air fryer fish tacos however you’d like. I love topping mine with sliced avocado and a little bit of chipotle mayo – YUM!
  • Store any leftovers in separate airtight containers in the fridge for up to 3 days. Avoid storing pre-assembled tacos in the fridge, since any moisture on the tortillas will sauce them to get soggy and break apart.

Air Fryer Fish Tacos

0 from 0 votes
Recipe by Samantha Course: MainCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

Fish tacos are a favorite around here, and making them in the air fryer is SUPER easy! Light, flaky fish is smothered in a smoky spice rub and rests atop a bed of homemade mango jalapeño salsa. Throw these air fryer fish tacos together in under 20 minutes and enjoy with friends, family, and loved ones!

Ingredients

  • For the fish:
  • 1/2 pound firm white fish, see Notes

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • For the salsa:
  • 2 tablespoons lime juice

  • 1 cup fresh mango, diced

  • 1/2 jalapeno, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/2 teaspoon salt

  • For serving:
  • 6 tortillas, see Notes

Directions

  • Mix together the chili powder, smoked paprika, garlic powder, and salt in a small bowl then evenly sprinkle over the fish.
  • Lightly coat the inside of air fryer basket with oil, then transfer fish to basket and cook at 400° Fahrenheit for 10 minutes.
  • While fish cooks, add all salsa ingredients to a bowl and toss to combine.
  • Warm tortillas then place a bed of homemade salsa and a few pieces of flaked fish into each taco.

Recipe Video

Notes

  • Firm White Fish: I used cod, though mahi mahi and halibut would work great as well!
  • Tortillas: I use and LOVE Siete Almond Flour Tortillas, though any tortillas will work in this recipe.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Fun and Flavorful Recipes