Description
Creamy, zesty, and a little spicy — this Mexican Street Corn Salad is the perfect scoopable side dish or chip dip. Made in just 20 minutes!
Ingredients
- 1 (16-ounce) bag frozen corn (thawed and patted dry) or 5 ears fresh corn
- ½ red bell pepper, diced (about 1 cup)
- ½ small onion, diced (about 1 cup)
- 1 jalapeño pepper, seeded and finely chopped
- ½ cup cotija cheese, crumbled
- ¼ cup mayonnaise
- 2 limes, zested and juiced
- Salt and pepper, to taste
- (Optional) Tajín or paprika for garnish
Instructions
1. Char the corn in a skillet or on a grill until slightly blackened and cooked through. Cool to room temperature.
2. In a large bowl, mix corn kernels, red bell pepper, onion, jalapeño, and cotija cheese.
3. In a small bowl, whisk together mayonnaise and lime juice/zest.
4. Pour dressing into corn mixture and stir to combine thoroughly.
5. Season with salt and pepper to taste.
6. Garnish with Tajín or paprika if desired. Chill before serving or enjoy immediately.
Notes
Use feta or parmesan if you can’t find cotija.
Lasts up to 5 days refrigerated in an airtight container.
Chilling the salad before serving helps meld the flavors.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Salad, Side Dish
- Method: Mixing, Grilling
- Cuisine: Mexican, TexMex
Nutrition
- Serving Size: 0.5 cups
- Calories: 164
- Sugar: 2g
- Sodium: 304mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0.03g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 23mg