Description
A vibrant salad combining fresh corn, colorful vegetables, and a creamy dressing inspired by Mexican street food.
Ingredients
Scale
- 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
- Shuck the ears of corn and carefully slice off the kernels. For canned corn, drain it well.
- Add the corn, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), and chopped cilantro to a large bowl.
- Whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, salt, black pepper, and cayenne pepper in a separate small bowl.
- Pour the dressing over the salad ingredients, and gently toss until everything is well coated.
- Sprinkle the crumbled queso fresco or feta cheese over the top, giving it one last light toss to combine.
Notes
Use fresh corn to enhance sweetness. Adjust jalapeño and cayenne for desired heat level.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg