Description
Mexican street corn salad delivers a zesty fiesta of flavors that dance across your palate with fresh cilantro, tangy lime, and creamy cotija cheese. Crisp corn kernels mingle with spicy seasonings, promising a delightful side dish you can’t resist.
Ingredients
Scale
Main Ingredients:
- 4 cups (946 ml) fresh sweet corn kernels (or frozen, thawed)
- 1 cup (160 g) finely diced red onion
- 1 medium jalapeno pepper, diced (seeds removed for less heat)
Herbs and Seasonings:
- 1 cup (16 g) fresh cilantro, roughly chopped
- 1 teaspoon chili powder
Dressing Ingredients:
- 2–3 tablespoons (30–45 ml) freshly squeezed lime juice
- 1/2 cup (120 ml) mayonnaise (or Greek yogurt)
Instructions
- Prepare corn by boiling or grilling until tender at 350°F for 5-7 minutes, carefully removing kernels from the cob. Alternatively, use thawed frozen corn.
- Finely mince red onion and jalapeno, creating uniform, small pieces to distribute heat and flavor evenly.
- Roughly chop fresh cilantro leaves, releasing their aromatic oils and ensuring vibrant green color throughout the salad.
- In a spacious mixing bowl, combine corn kernels, diced onion, minced jalapeno, and chopped cilantro with creamy mayonnaise or tangy yogurt.
- Drizzle fresh lime juice over the mixture, sprinkling chili powder to enhance the zesty Mexican-inspired profile.
- Thoroughly mix ingredients, ensuring each kernel is generously coated with the creamy, spicy dressing.
- Taste and calibrate seasoning, adding extra lime juice or salt to amplify the overall flavor complexity.
- Refrigerate the salad for a minimum of 60 minutes, allowing ingredients to marinate and develop a harmonious taste.
- Serve well-chilled as a refreshing summer side dish or light meal, garnishing with additional cilantro if desired.
Notes
- Select super-fresh corn for maximum sweetness and crunch, ensuring the most vibrant flavor profile in your salad.
- Adjust spice levels by removing jalapeno seeds for milder heat or adding extra chili powder for more kick, catering to different taste preferences.
- Swap mayonnaise with Greek yogurt or vegan mayo to create a lighter, healthier version that accommodates dietary restrictions while maintaining creamy texture.
- Consider adding crumbled cotija cheese or toasted pepitas for extra protein and authentic Mexican-style garnish that elevates the overall dish complexity.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 180
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 5 mg