Description
A vibrant and flavorful Mexican Street Corn Salad featuring fresh corn kernels, colorful bell peppers, zesty lime dressing, and crumbled queso fresco. This easy-to-make salad delivers the classic elote flavors in a creamy, tangy, and slightly spicy mix, perfect as a side dish for any grilled meal or a refreshing summer appetizer.
Ingredients
Scale
Vegetables
- 4 cups fresh corn kernels (or 2 cans of corn, drained)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, minced (optional)
- 1/2 cup fresh cilantro, chopped
Dressing and Seasonings
- 1 cup crumbled queso fresco
- 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 Corn: Grill or boil the corn cobs until the kernels are tender and cooked through. Allow the corn to cool, then carefully cut the kernels off the cob. Alternatively, if using canned corn, drain well.
- Combine Salad Ingredients: In a large mixing bowl, add the corn kernels, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), chopped cilantro, crumbled queso fresco, salt, and black pepper. Gently toss to combine all the ingredients evenly.
- Make the Dressing: In a separate bowl, whisk together the mayonnaise, sour cream or Greek yogurt, fresh lime juice, chili powder, garlic powder, and cayenne pepper (if using) until you achieve a smooth and creamy dressing.
- Toss Salad with Dressing: Pour the dressing over the salad mixture and toss thoroughly to ensure every component is evenly coated with the creamy lime dressing.
- Chill and Serve: Refrigerate the salad for at least 15 minutes to let the flavors meld together. Serve chilled as a refreshing side dish or appetizer.
Notes
- For a smokier flavor, char the corn over an open flame or grill before cutting off the kernels.
- If queso fresco is unavailable, feta cheese can be used as a substitute.
- Adjust the spice levels by adding more or less jalapeño and cayenne pepper to your preference.
- This salad can be prepared a few hours ahead and kept chilled but is best served within 24 hours for freshness.
- For a lighter version, substitute mayonnaise with extra Greek yogurt.
