Description
A quick and easy salad that captures the smoky, creamy, and tangy flavors of traditional Mexican street corn without the mess.
Ingredients
- 4 cups fresh corn kernels (about 5–6 ears) or 2 cans (15 ounces) 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 (substitute cotija or aged feta)
- 1/4 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise (use vegan mayo for dairy-free)
- 1/4 cup sour cream or Greek yogurt (use non-dairy yogurt for vegan)
- Juice of 2 limes (about 2–3 tablespoons)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions
- Prepare the corn by grilling, skillet, or broiling until charred (8–10 minutes).
- Let corn cool slightly, then cut kernels off with a sharp knife.
- In a large bowl, combine corn, diced red bell pepper, chopped red onion, minced jalapeño, and chopped cilantro.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, cayenne, salt, and pepper until smooth.
- Pour dressing over corn mixture and toss gently to coat.
- Fold in most of the crumbled queso fresco or feta, reserving a little for garnish.
- Taste and adjust seasoning; let sit for 10–30 minutes to meld flavors.
- Garnish with reserved cheese and extra cilantro before serving.
Notes
For a lighter version, replace half the mayo with plain Greek yogurt. Use vegan mayo and cheese alternatives for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican