Description
Mexican Street Corn Salad is a vibrant and flavorful salad featuring fresh corn, diced vegetables, and a creamy dressing, perfect for summer gatherings.
Ingredients
Scale
- 4 cups fresh corn kernels (about 5–6 ears of corn) or 2 cans (15 ounces) of corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions
- If using fresh corn, grill or boil the corn on the cob until tender, about 10-15 minutes. Once cooked, let it cool before cutting the kernels off the cob. If using canned corn, drain and rinse before adding to the salad.
- In a large mixing bowl, combine the corn kernels, diced red bell pepper, chopped red onion, minced jalapeño (if using), chopped cilantro, crumbled queso fresco, salt, and black pepper. Toss gently to combine.
- In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chili powder, garlic powder, and cayenne pepper until smooth.
- Pour the dressing over the corn mixture and toss until everything is well-coated. Allow the salad to chill in the refrigerator for at least 15 minutes to let the flavors meld.
Notes
- For a vegetarian option, ensure the cheese used is vegetarian-friendly.
- Chilling the salad enhances the flavors, so it’s best to let it rest before serving.
- This salad can be made a day ahead for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg