Delicious Mexican Street Corn Salad with Zesty Lime Kick
This Mexican Street Corn Salad bursts with vibrant flavors and is perfect for summer gatherings.
Equipment
- Mixing bowl
- - Grill
- - Knife
- - Cutting board
Ingredients
For the Salad
- 4 cups fresh corn kernels or 2 cans (15 ounces) for a quick option
- 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 queso fresco or feta cheese crumbled
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Dressing
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 2 limes lime juice juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
Instructions
Preparation Steps
- Cook the corn: Grill or boil the corn until tender for about 10-15 minutes. Let cool before cutting kernels off the cob.
- Combine ingredients: In a large bowl, toss together corn, bell pepper, onion, jalapeño, cilantro, cheese, salt, and pepper.
- Make the dressing: In a small bowl, whisk mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne until smooth.
- Mix dressing and salad: Pour the dressing over the salad mixture and toss until well coated.
- Chill and serve: Allow the salad to chill in the refrigerator for at least 15 minutes before serving.
Notes
For added flavor, garnish with additional cilantro or sprinkle extra cheese on top before serving.