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!
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)
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.
Notes
Variations
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Add Avocado: Dice avocado and add to the salad for extra creaminess and texture.
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Add Black Beans: For a protein boost, add black beans or chickpeas.
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Make it Spicier: Add more jalapeño or a pinch of cayenne pepper for extra heat.
Storage
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To Store: Keep in an airtight container in the fridge for up to 3 days.
