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–+ servings

Creamy Mexican Street Corn Salad with a Kick

A vibrant and flavorful salad inspired by traditional Mexican street corn, featuring a creamy dressing, fresh vegetables, and a spicy kick.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 ears corn on the cob grilled and kernels removed
  • 1 cup cherry tomatoes halved
  • 1 cup red onion finely chopped
  • 1 cup cilantro chopped
  • 1 jalapeño pepper seeded and minced
Dressing
  • 1/2 cup mayonnaise or Greek yogurt
  • 1/4 cup sour cream
  • 1 lime juice freshly squeezed
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper to taste

Method
 

Prepare the Corn
  1. Preheat the grill to medium-high heat. Grill the corn on the cob for about 10 minutes, turning occasionally until charred. Remove from grill and let cool.
  2. Once cooled, carefully cut the kernels off the cob and place them in a large mixing bowl.
Mix the Salad
  1. Add the cherry tomatoes, red onion, cilantro, and jalapeño to the bowl with the corn kernels.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and black pepper until smooth.
  3. Pour the dressing over the corn mixture and toss gently to combine.
Serve
  1. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gFiber: 3gSugar: 4g

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. For extra flavor, consider adding crumbled feta cheese on top before serving.

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