Description
Brighten your meals with this vibrant Mexican Street Corn Salad, a refreshing twist on the classic Elote. Bursting with fresh flavors, this salad features sweet corn paired with colorful vegetables and a creamy, zesty dressing. Ideal for summer barbecues or as a light side dish year-round, it’s quick to prepare and customizable to your taste preferences. Enjoy the delightful combination of crunchy bell peppers, tangy lime, and optional spicy jalapeños for an exciting culinary experience that will impress family and friends alike!
Ingredients
Scale
- 4 cups fresh corn kernels (about 5–6 ears) 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)
- 1/2 cup fresh cilantro, chopped
- 1 cup crumbled feta cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Cook the corn in boiling water for 5-7 minutes until tender; cool and cut kernels off the cob.
- While cooling, dice the red bell pepper and chop the red onion. If using jalapeño, seed and mince it.
- In a large bowl, mix cooked corn, diced pepper, chopped onion, minced jalapeño (if using), and cilantro.
- In another bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, salt, and black pepper.
- Pour the dressing over the corn mixture; gently toss to coat.
- Serve immediately or chill for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg