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Mexican Street Corn Salad

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A vibrant and gluten-free salad bursting with fresh flavors inspired by traditional Mexican street corn.

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

  1. Prepare the corn: If using fresh corn, shuck the ears and carefully slice off the kernels. For canned corn, drain it well.
  2. Combine ingredients: In a large bowl, add the corn, diced red bell pepper, finely chopped red onion, minced jalapeño (if using), and chopped cilantro.
  3. Prepare the dressing: In a separate small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, chili powder, garlic powder, salt, black pepper, and cayenne pepper.
  4. Combine salad and dressing: Pour the dressing over the salad ingredients and gently toss until everything is well coated. Finally, sprinkle the crumbled queso fresco or feta cheese over the top, giving it one last light toss to combine.

Notes

For best flavors, allow the salad to sit for about 30 minutes before serving. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.glutenfreez.com/mexican-street-corn-salad-2/