Why You’ll Love This Recipe
This salad is fresh, flavorful, and easy to prepare, with a burst of color and tangy flavors from the lime and chili powder. It’s customizable to your spice level and makes a great complement to grilled meats, tacos, or as a stand-alone dish. Plus, it’s gluten-free, nutrient-rich, and perfect for sharing!
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)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Corn: Grill or boil fresh corn on the cob for 10-15 minutes, or drain canned corn if using. Let the corn cool before cutting the kernels off the cob.
- Mix the Salad: In a large bowl, combine the corn, red bell pepper, red onion, jalapeño, cilantro, and crumbled queso fresco. Toss gently to combine.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper until smooth.
- Combine: Pour the dressing over the corn mixture and toss to coat evenly.
- Chill and Serve: Chill the salad in the refrigerator for at least 15 minutes. Serve with extra lime wedges and more cilantro for garnish.
Servings and Timing
- Servings: 6
- Preparation time: 10 minutes
- Cooking time: 20 minutes (if using fresh corn)
- Total time: 30 minutes
Variations
- Add protein: Mix in black beans or grilled shrimp for extra protein.
- Spicy kick: Adjust the heat with more jalapeños or chipotle peppers.
- Add avocado: Diced avocado adds creaminess and healthy fats to the salad.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: This salad is best enjoyed chilled, so there’s no need to reheat.
Conclusion
Mexican Street Corn Salad is a flavorful and easy dish that brings a taste of Mexico to your table. It’s perfect for sharing at gatherings or enjoying as a side with your favorite meals. Bright, creamy, and just the right amount of spice—this salad is sure to become a go-to in your recipe collection!
Print
Mexican Street Corn
- Total Time: 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
This vibrant Mexican Street Corn Salad brings the flavors of Elote right to your table! With sweet corn, tangy lime, creamy dressing, and a touch of spice, it’s a refreshing and flavorful side dish. Perfect for barbecues, picnics, or any occasion, this gluten-free, nutrient-rich salad is easy to make, customizable to your spice level, and sure to be a crowd-pleaser.
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 fresh corn on the cob for 10-15 minutes, or drain canned corn. Let it cool before cutting the kernels off the cob.
- Mix the Salad: In a large bowl, combine the corn, red bell pepper, red onion, jalapeño, cilantro, and crumbled queso fresco. Toss gently.
- Make the Dressing: In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper until smooth.
- Combine: Pour the dressing over the corn mixture and toss to coat evenly.
- Chill and Serve: Chill in the refrigerator for at least 15 minutes. Garnish with extra lime wedges and cilantro before serving.
Notes
- Add Protein: Stir in black beans or grilled shrimp for extra protein.
- Spicy Kick: Add more jalapeños or chipotle peppers for additional heat.
- Avocado: Diced avocado adds creaminess and healthy fats to the salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
