Description
A vibrant and refreshing Mexican Street Corn Salad that combines sweet corn, creamy cheese, and zesty spices for a fiesta of flavors.
Ingredients
Scale
- 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
- If using fresh corn, cut the kernels from the cobs. If using canned corn, drain and rinse it thoroughly.
- In a large mixing bowl, combine the corn, diced bell pepper, red onion, jalapeño, and chopped cilantro.
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, black pepper, and cayenne pepper if using.
- Pour the dressing over the corn mixture, stirring gently to coat every kernel. Fold in the crumbled cheese.
- Taste and adjust the seasoning as needed.
Notes
Make the salad a few hours before serving to enhance the flavors. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg