Description
This vibrant Mexican Street Corn Salad is a fresh and flavorful side dish featuring sweet corn kernels mixed with crisp bell pepper, red onion, jalapeño, and creamy queso fresco. Tossed in a zesty, creamy dressing made with mayonnaise, sour cream, lime juice, and spices, this salad brings all the bold and tangy flavors of classic Mexican street corn into an easy-to-serve bowl. Perfect for summer gatherings or as a colorful addition to any meal, it can be made with fresh grilled corn or canned corn for convenience.
Ingredients
Main Ingredients
- 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
Dressing
- 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
- Prepare the Corn: If using fresh corn, grill or boil the corn on the cob until tender, approximately 10 to 15 minutes. Let the cooked corn cool before cutting the kernels off the cob.
- Use Canned Corn: If using canned corn, drain and rinse the kernels well before adding them to the salad.
- Combine Salad Ingredients: In a large mixing bowl, gently toss together the corn kernels, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), chopped cilantro, crumbled queso fresco, salt, and black pepper to evenly distribute the ingredients.
- Prepare the Dressing: In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, and cayenne pepper until the mixture is smooth and well combined.
- Dress the Salad: Pour the dressing over the corn mixture, then toss all the ingredients thoroughly to ensure everything is coated evenly with the creamy dressing.
- Chill the Salad: Transfer the salad to the refrigerator and chill for at least 15 minutes to allow the flavors to meld and the salad to cool before serving.
Notes
- Fresh grilled corn provides a smoky flavor, but canned corn is a quick and convenient alternative.
- Adjust the amount of jalapeño and cayenne pepper according to your preferred spice level.
- For a lighter version, substitute sour cream with Greek yogurt and use low-fat mayonnaise.
- This salad can be made a few hours ahead and kept refrigerated for best results.
- Garnish with extra cilantro or a sprinkle of chili powder before serving for added color and flavor.
