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Mexican Street Corn Salad

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This Mexican Street Corn Salad is a vibrant and flavorful twist on the classic Elote street food. It combines sweet corn, creamy dressing, zesty lime, chili powder, and crumbled queso fresco for a fresh, irresistible side dish. Perfect for barbecues, picnics, or as a main course with added protein, it’s customizable, quick to prepare, and can be served cold or warm for any season or occasion.

Ingredients

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: 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. If using canned corn, drain and rinse before adding to the salad.

  • Combine the Salad Ingredients: 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.

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

  • Toss Everything Together: Pour the dressing over the corn mixture and toss until everything is well-coated.

  • Chill: Allow the salad to chill in the refrigerator for at least 15 minutes to let the flavors meld.

Notes

  • Variations:

    • Spicy: Add more jalapeños or extra cayenne pepper to intensify the heat.

    • Avocado: For added creaminess, mix in some diced avocado.

    • Black Beans: Add black beans or chickpeas for a boost in protein.

    • Cheese: Try substituting feta with cotija cheese for an even more authentic taste.

    • Vegan: Replace the mayo and sour cream with plant-based alternatives and use vegan cheese.

  • Storage: Leftover salad can be stored in an airtight container in the fridge for up to 2 days. This salad can be served cold, so no reheating is necessary. Just give it a quick stir before serving.

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