Description
Bright and zesty Mexican Street Corn Salad inspired by classic Elote, featuring sweet corn, creamy lime dressing, queso fresco, and fresh herbs—perfect for barbecues, picnics, or a refreshing side dish.
Ingredients
- 4 cups fresh corn kernels (about 5–6 ears) or 2 cans (15 oz) 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. If using fresh corn, grill or boil the corn on the cob until tender, about 10–15 minutes, then let cool and cut the kernels from the cob.
2. If using canned corn, drain and rinse well before using.
3. In a large mixing bowl combine the corn kernels, diced red bell pepper, chopped red onion, minced jalapeño, chopped cilantro, crumbled queso fresco, salt, and black pepper.
4. In a small bowl whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, and cayenne pepper until smooth.
5. Pour the dressing over the corn mixture and toss until evenly coated.
6. Refrigerate the salad for at least 15 minutes before serving to allow the flavors to blend.
Notes
Grilling the corn adds a smoky flavor that closely mimics authentic Mexican street corn.
Adjust jalapeño and cayenne levels depending on your preferred heat.
For best flavor, serve slightly chilled and garnish with extra cilantro, cheese, and a sprinkle of chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 20 mg