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Mexican Street Corn Salad

Mexican Street Corn Salad
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Brighten your table with a vibrant Mexican Street Corn Salad, a delightful twist on the classic street food known as Elote. This salad captures the essence of summer with its fresh ingredients and bold flavors, making it perfect for barbecues, picnics, or as a refreshing side dish year-round. Featuring sweet corn, creamy dressing, and zesty lime, this tantalizing medley is sure to excite your taste buds!

Ingredients

Scale
  • 4 cups fresh corn kernels (about 5–6 ears) 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)
  • 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)

Instructions

  1. Cook the corn if using fresh by boiling it in water for about 5–7 minutes until tender. Let cool before cutting kernels off the cob.
  2. In a large mixing bowl, combine the cooked corn with diced red bell pepper, red onion, minced jalapeño (if desired), and cilantro.
  3. In another bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, salt, and black pepper until smooth.
  4. Pour the dressing over the salad mixture and gently toss until well coated. Adjust seasoning if necessary.
  5. Chill in the refrigerator for at least 20 minutes before serving.

Nutrition

Find it online: https://nobakeheaven.com/mexican-street-corn-salad/