Mexican Street Corn Salad
A vibrant Mexican Street Corn Salad that's crunchy and full of flavor, perfect for summer gatherings.
Ingredients
For the salad
- 4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained Canned corn saves money and time; fresh corn is more dramatic.
- 1 medium red bell pepper, diced
- 1/2 medium red onion, finely chopped
- 1 medium jalapeño, seeded and minced (optional for heat) Depends on your heat preference.
- 1/2 cup fresh cilantro, chopped Optional for cilantro haters.
- 1 cup crumbled queso fresco or feta cheese Queso fresco is more authentic, but feta works too.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the dressing
- 1/4 cup mayonnaise Reduced amount for restraint.
- 1/4 cup sour cream or Greek yogurt Both are acceptable choices.
- Juice of 2 limes Cuts through the flavors.
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat) Adjust based on desired heat.
Instructions
Preparation
- Char the corn kernels in a hot skillet or grill until you get some brown spots, being careful not to burn them.
- If using canned corn, drain and cook briefly to develop some color.
Combining Ingredients
- Toss the corn with red bell pepper, red onion, jalapeño, cilantro, and crumbled queso fresco. Stir to combine.
Preparing the Dressing
- Whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, cayenne (if using), salt, and pepper. Taste and adjust as needed.
Final Assembly
- Fold the dressing into the corn mixture until everything is well combined. Let rest for 10–15 minutes for flavors to meld.
Notes
You can make this salad ahead of time; just keep the dressing separate until serving for the best texture. It can store for 3-4 days but is best eaten within two for optimum crunch.