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Mexican Street Corn Salad

Mexican Street Corn Salad
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Brighten your meals with this vibrant Mexican Street Corn Salad! This refreshing dish captures the essence of summer with its colorful blend of fresh corn, zesty lime, and a creamy dressing. Perfect as a side for barbecues, picnics, or family gatherings, each bite offers a delightful crunch and an explosion of flavor. Quick to prepare in just 30 minutes, it’s also make-ahead friendly, allowing the flavors to meld beautifully when chilled. Whether enjoyed on its own or paired with grilled chicken or tacos, this salad is sure to be a hit at your table!

Ingredients

Scale
  • 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
  • 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

  1. Cook the corn: Boil fresh corn in salted water for 5–7 minutes until tender. If using canned corn, drain well.
  2. Prepare the veggies: Dice the red bell pepper, finely chop the red onion and jalapeño, and chop the cilantro.
  3. Mix the dressing: In a large bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, salt, black pepper, and cayenne pepper if desired.
  4. Combine everything: Add cooked corn kernels and all chopped veggies to the bowl with dressing. Gently mix until evenly coated.
  5. Chill and serve: Refrigerate for an hour before serving to enhance flavors.

Nutrition

Find it online: https://isabellacooks.com/mexican-street-corn-salad/