Zesty Mexican Street Corn Salad That Brightens Your Day
A vibrant Mexican Street Corn Salad that brings together sweet corn, zesty lime, and colorful veggies for the perfect summer dish.
Equipment
- grill or pot
- Mixing bowl
- small bowl
- Whisk
Ingredients
For the Salad
- 4 cups fresh corn kernels or 2 cans for convenience
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1 jalapeño seeded and minced, optional
- 1/2 cup fresh cilantro chopped
- 1 cup queso fresco or feta cheese crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
Instructions
Preparation
- If using fresh corn, grill or boil the corn on the cob until tender, about 10-15 minutes. Let it cool before cutting the kernels off the cob. For canned corn, drain and rinse thoroughly.
- 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 blend everything together.
- In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chili powder, garlic powder, and cayenne pepper until smooth and creamy.
- Pour the dressing over the corn mixture and toss until all ingredients are well-coated and beautifully combined.
- Allow the salad to chill in the refrigerator for at least 15 minutes. This helps the flavors meld together for a refreshing taste!
Serving
- Garnish with extra cilantro or a sprinkle of chili powder before serving.
Notes
For the best flavor, let the salad sit and chill before serving. Adjust jalapeño based on heat preference.