Description
A vibrant and delicious Mexican Street Corn Salad that’s quick to prepare and perfect for summer gatherings.
Ingredients
Scale
- 4 cups fresh corn kernels (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)
- 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)
Instructions
- If using fresh corn, grill or boil until tender, then cool and cut from the cob. For canned corn, drain and rinse.
- In a large bowl, mix corn, bell pepper, onion, jalapeño, cilantro, queso fresco, salt, and pepper.
- In a small bowl, whisk the dressing ingredients until smooth.
- Pour dressing over salad and toss to coat.
- Chill for at least 15 minutes before serving.
Notes
For maximum flavor, let the salad sit for a couple of hours or overnight. Adjust the spice levels according to your taste preferences!
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg