Mexican Street Corn Salad
A vibrant and refreshing corn salad bursting with creamy, tangy, and smoky flavors, perfect for summer cookouts and casual dinners.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned) Opt for fresh corn when in season for the best flavor.
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup crumbled cotija cheese Can substitute with feta or goat cheese.
- 1/4 cup mayonnaise Can use plant-based alternative for a vegan version.
- 1/4 cup sour cream Can use plant-based alternative for a vegan version.
- 2 tablespoons lime juice
- 1 teaspoon chili powder Adjust to taste; cayenne pepper or jalapeños can add heat.
- to taste Salt and pepper
- to garnish Chopped cilantro For visual appeal.
Instructions
Preparation
- In a large bowl, combine the corn kernels, diced red onion, diced red bell pepper, and crumbled cotija cheese.
- In a separate bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until well blended.
- Pour the creamy dressing over the corn mixture.
- Gently toss everything until all ingredients are evenly coated.
- Finally, garnish with chopped cilantro.
Notes
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days. For best taste, enjoy within 24 to 48 hours. Freezing is not recommended due to creamy ingredients.