Flavor-Packed Mexican Street Corn Salad for Your Next BBQ
This Mexican Street Corn Salad is a delicious, refreshing side perfect for summer BBQs.
Equipment
- Mixing bowl
- Whisk
- grill or pot
Ingredients
For the Salad
- 6 ears fresh corn or use canned corn for convenience
- 1 cup red bell pepper diced
- 1/2 cup red onion finely chopped
- 1 medium jalapeño minced; optional
- 1/4 cup fresh cilantro chopped
- 1 cup queso fresco or feta cheese, crumbled
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper optional
Instructions
How to Make Mexican Street Corn Salad
- Cook the corn: If you're using fresh corn, grill or boil the corn on the cob until tender, about 10-15 minutes. Let it cool down before cutting the kernels off. For canned corn, simply drain and rinse to prep it for the salad.
- Combine the veggies: In a large mixing bowl, add the corn kernels, diced red bell pepper, finely chopped red onion, minced jalapeño (if you like a spicy kick), chopped cilantro, crumbled queso fresco, salt, and black pepper. Toss gently until everything is nicely mixed.
- Whisk the dressing: In a smaller bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, and cayenne pepper until you achieve a smooth consistency.
- Mix it all together: Pour the dressing over your colorful corn mixture and toss everything gently until each ingredient is well-coated and the flavors start to blend.
- Chill and enjoy: Allow the salad to chill in the refrigerator for at least 15 minutes. This resting time is crucial for letting the flavors meld together beautifully.
Notes
Garnish with extra cilantro or a squeeze of lime for added freshness. Store leftovers in an airtight container for up to 3 days.