Description
Brighten your table with this vibrant Mexican Street Corn Salad, a delightful twist on the beloved street food known as Elote. This refreshing salad captures the essence of summer with its colorful mix of sweet corn, crisp vegetables, and a creamy, zesty dressing. Perfect for barbecues, picnics, or as a side dish to complement any meal, this dish offers a tantalizing explosion of flavors that will excite your taste buds. Easy to prepare and bursting with freshness, it’s a must-try for anyone looking to elevate their dining experience.
Ingredients
Scale
- 4 cups fresh corn kernels (or 2 cans of corn)
- 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
- Dressing: 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 salt
- 1/4 teaspoon black pepper
Instructions
- If using fresh corn, shuck and remove the kernels. Boil in water for about 5 minutes until tender. Drain and cool.
- Chop the red bell pepper and onion; mince the jalapeño if desired.
- In a large mixing bowl, combine cooled corn with chopped vegetables and cilantro. Gently fold in the cheese.
- For the dressing, whisk together mayonnaise, sour cream (or yogurt), lime juice, chili powder, garlic powder, salt, and pepper.
- Pour dressing over salad mixture; stir gently until well coated.
- Chill in the refrigerator for at least 20 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg