Mexican Street Corn Delight (Print Version)
# Ingredients:
→ Salad
01 -
4 cups fresh corn kernels (about 5–6 ears of corn) or 2 cans (15 ounces) of corn, drained
02 -
1 red bell pepper, diced
03 -
1/2 red onion, finely chopped
04 -
1 jalapeño, seeded and minced (optional for heat)
05 -
1/2 cup fresh cilantro, chopped
06 -
1 cup crumbled queso fresco or feta cheese
07 -
1/4 teaspoon salt
08 -
1/4 teaspoon black pepper
→ Dressing
09 -
1/4 cup mayonnaise
10 -
1/4 cup sour cream or Greek yogurt
11 -
Juice of 2 limes
12 -
1 teaspoon chili powder
13 -
1/2 teaspoon garlic powder
14 -
1/4 teaspoon cayenne pepper (optional for extra heat)
# Instructions:
01 -
If using fresh corn, grill or boil the corn on the cob until tender, about 10-15 minutes. Once cooked, let it cool before cutting the kernels off the cob. If using canned corn, drain and rinse before adding to the salad.
02 -
In a large mixing bowl, combine the corn kernels, diced red bell pepper, chopped red onion, minced jalapeño (if using), chopped cilantro, crumbled queso fresco, salt, and black pepper. Toss gently to combine.
03 -
In a small bowl, whisk together the mayonnaise, sour cream (or yogurt), lime juice, chili powder, garlic powder, and cayenne pepper until smooth.
04 -
Pour the dressing over the corn mixture and toss until everything is well-coated. Allow the salad to chill in the refrigerator for at least 15 minutes to let the flavors meld.