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Mexican Street Corn Salad

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Ingredients

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For the Salad:

  • 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

For the 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

  1. Cook the Corn: If using fresh corn, grill or boil the corn on the cob until tender, about 10-15 minutes. Once cooked, let it cool before cutting the kernels off the cob.
  2. Use Canned Corn (if needed): If using canned corn, drain and rinse before adding to the salad.

Combine Ingredients

  1. Mix the Salad: In a large mixing bowl, combine the corn kernels, diced red bell pepper, chopped red onion, minced jalapeño (if using), chopped cilantro, crumbled queso fresco, salt, and black pepper. Toss gently to combine.

Prepare the Dressing

  1. Whisk the Dressing: In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chili powder, garlic powder, and cayenne pepper until smooth.

Combine Salad and Dressing

  1. Add Dressing: Pour the dressing over the corn mixture and toss until everything is well-coated.
  2. Chill: Allow the salad to chill in the refrigerator for at least 15 minutes to let the flavors meld.

Nutrition

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