Easy Mexican Street Corn Salad

Why You’ll Love This Recipe

This Mexican Street Corn Salad is easy to make and delivers a burst of flavor in every bite. Here’s why you'll love it:

• Fresh and Flavorful: The blend of sweet corn, lime, and spices is both refreshing and satisfying.

• Easy to Prepare: It comes together in less than 30 minutes, making it perfect for busy days.

• Customizable: Adjust the spice level and add ingredients like black beans or grilled shrimp for extra protein.

• Perfect for Sharing: It’s great for potlucks, barbecues, and other gatherings.

Ingredients

• 4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained

• 1 red bell pepper, diced

• ½ red onion, finely chopped

• 1 jalapeño, seeded and minced (optional for heat)

• ½ cup fresh cilantro, chopped

• 1 cup crumbled queso fresco or feta cheese

• ¼ teaspoon salt

• ¼ teaspoon black pepper

For the Dressing:

• ¼ cup mayonnaise

• ¼ cup sour cream or Greek yogurt

• Juice of 2 limes

• 1 teaspoon chili powder

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne pepper (optional for extra heat)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Corn: Grill or boil fresh corn for 10-15 minutes, then let it cool before cutting the kernels off the cob. Alternatively, drain and rinse canned corn.

2. Combine Ingredients: In a large bowl, mix the corn, diced red bell pepper, chopped onion, minced jalapeño, cilantro, and crumbled cheese. Season with salt and black pepper.

3. Prepare the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper.

4. Combine Salad and Dressing: Pour the dressing over the corn mixture and toss gently to coat. Let the salad chill for at least 15 minutes before serving.

Servings and Timing

• Total Time: 30 minutes

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Servings: 6

Variations

• Spicy Chipotle Variation: Add diced chipotle peppers for an extra smoky kick.

• Avocado: Add diced avocado for creaminess.

• Black Beans: For added protein, mix in black beans or chickpeas.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be served cold or at room temperature. If needed, stir in a little more lime juice or dressing to refresh the flavors.

FAQs

How can I make this recipe spicier?

To make it spicier, add more jalapeño or use a spicier chili powder.

Can I use frozen corn instead of fresh?

Yes, frozen corn works as well. Just make sure to thaw and drain it properly before using.

Is there a substitute for queso fresco?

Yes, feta cheese is a great alternative to queso fresco in this recipe.

Can I make this ahead of time?

Yes, you can make the salad up to a day in advance. Just add fresh avocado right before serving.

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt will add a nice tangy flavor while making the salad slightly healthier.

How do I serve this salad?

Serve it as a side dish with grilled meats, tacos, or even as a dip with tortilla chips.

Can I add meat to this salad?

Yes, grilled shrimp, chicken, or black beans can be added for extra protein.

How long will the leftovers last?

Leftovers can be stored in the fridge for up to 3 days.

Can I freeze this salad?

It’s not recommended to freeze the salad as the texture of the corn and fresh vegetables may change upon thawing.

What can I serve this salad with?

It pairs well with grilled meats, tacos, or over rice for a hearty meal.

Conclusion

This Mexican Street Corn Salad is a fresh, flavorful dish that brings a touch of Mexico to your table. Whether served as a side or a main, it’s a versatile and crowd-pleasing recipe that is sure to be a hit at any gathering. With easy preparation and customizable ingredients, this salad will become a staple in your recipe collection.

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