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Easy Mexican Street Corn Salad

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Mexican Street Corn Salad is a fresh, vibrant dish that brings the flavors of the famous street food, Elote, to a refreshing salad form. This dish combines sweet corn, tangy lime, creamy dressing, and a touch of spice to create a vibrant side dish perfect for summer gatherings or barbecues.

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

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. 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. 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. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper.
  4. Pour the dressing over the corn mixture and toss gently to coat. Let the salad chill for at least 15 minutes before serving.

Notes

  • If you want a smoky flavor, add diced chipotle peppers.
  • For a creamy texture, add diced avocado.
  • Black beans or chickpeas can be added for more protein.
  • This salad can be made a day in advance, but add fresh avocado right before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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