Description
A vibrant and flavorful Mexican street corn salad featuring fresh corn, spicy jalapeños, and creamy queso fresco, perfect for summer gatherings.
Ingredients
- 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
- Prepare the Corn: If using fresh corn, cook the ears by boiling or grilling until tender. Allow the corn to cool before cutting the kernels off the cob. If using canned corn, simply drain and rinse.
- Combine Ingredients: In a large bowl, mix together the corn, diced red bell pepper, finely chopped red onion, minced jalapeño (if desired), and fresh cilantro.
- Prepare the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, cayenne pepper, salt, and black pepper until creamy.
- Combine Salad and Dressing: Pour the dressing over the corn mixture and gently fold in the crumbled queso fresco or feta cheese until everything is coated evenly.
Notes
Chill the salad for at least 30 minutes before serving to enhance flavors. Garnish with lime wedges for an extra zesty kick.
