Mexican Street Corn Salad

Why You’ll Love This Recipe

• Fresh & Flavorful: The sweetness of the corn paired with tangy lime and chili powder creates a delightful contrast.
• Easy to Make: With minimal prep and just a few ingredients, this salad comes together in under 30 minutes.
• Versatile: Serve it as a side, a dip, or even a topping for tacos or grilled meats.

Ingredients

For the Salad:

• 4 cups fresh corn kernels (or 2 cans of corn)
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, minced (optional)
• 1/2 cup fresh cilantro, chopped
• 1 cup crumbled queso fresco or feta cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Dressing:

• 1/4 cup mayonnaise
• 1/4 cup sour cream (or Greek yogurt)
• Juice of 2 limes
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)

Directions

1. Prepare the Corn: Grill or boil fresh corn, or drain canned corn. Let it cool before adding to the salad.
2. Mix the Salad: In a large bowl, combine corn, bell pepper, red onion, jalapeño, cilantro, and cheese. Toss gently to combine.
3. Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper.
4. Combine and Chill: Pour the dressing over the salad and toss to coat. Chill in the fridge for 15 minutes before serving.

Servings and Timing

• Servings: 6
• Total Time: 30 minutes

Variations

• Add Avocado: Diced avocado adds creaminess and texture.
• Add Black Beans: For extra protein, stir in black beans or chickpeas.

Storage/Reheating

• To Store: Keep in an airtight container in the fridge for up to 3 days.

Conclusion

Mexican Street Corn Salad is a delicious, colorful dish that’s perfect for any occasion. Whether served at a summer barbecue or as a side for a weeknight dinner, its sweet, tangy, and spicy flavors are sure to be a hit!

Mexican Street Corn Salad

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Salad, Side Dish, Mexican-Inspired
• Method: No-Cook, Mixing
• Cuisine: Mexican
• Diet: Vegetarian

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Description

Mexican Street Corn Salad is a vibrant and refreshing dish that brings the delicious flavors of elote (Mexican street corn) into a creamy, tangy salad. Made with fresh corn, vegetables, and a zesty dressing, this salad is the perfect side for summer barbecues, parties, or any gathering!

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Ingredients

For the Salad:

4 cups fresh corn kernels (or 2 cans of corn)

1 red bell pepper, diced

½ red onion, finely chopped

1 jalapeño, minced (optional)

½ cup fresh cilantro, chopped

1 cup crumbled queso fresco or feta cheese

¼ tsp salt

¼ tsp black pepper

For the Dressing:

¼ cup mayonnaise

¼ cup sour cream (or Greek yogurt for a lighter option)

Juice of 2 limes

1 tsp chili powder

½ tsp garlic powder

¼ tsp cayenne pepper (optional)

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Instructions

1. Prepare the Corn:
Grill or boil fresh corn, or drain canned corn. Let it cool before adding it to the salad.

2. Mix the Salad:
In a large bowl, combine corn, red bell pepper, red onion, jalapeño (if using), cilantro, and cheese. Toss gently to mix.

3. Make the Dressing:
In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper (if using).

4. Combine and Chill:
Pour the dressing over the salad and toss to coat evenly. Chill in the fridge for at least 15 minutes before serving.

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Notes

Variations

• Add Avocado: Dice avocado and add to the salad for extra creaminess and texture.

• Add Black Beans: For a protein boost, add black beans or chickpeas.

• Make it Spicier: Add more jalapeño or a pinch of cayenne pepper for extra heat.

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Storage

• To Store: Keep in an airtight container in the fridge for up to 3 days.