Mexican Street Corn Salad
A vibrant and creamy salad that embodies the essence of summer with sweet corn, tangy lime, and crumbled queso fresco.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 lime (juiced)
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Grill or thaw the corn. If using fresh corn, grill it until charred, about 10-15 minutes. Allow to cool before cutting the kernels off the cob. If using frozen corn, thaw and drain well.
- Combine the corn kernels, mayonnaise, sour cream, crumbled queso fresco, chopped cilantro, lime juice, chili powder, and salt and pepper in a large mixing bowl.
- Mix all the ingredients thoroughly until well combined, ensuring every kernel is coated with the dressing.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to meld the flavors.
- Serve chilled, garnished with additional cilantro and lime slices.
Notes
For the best flavor, enjoy it fresh on the first day. Stir in a touch of fresh lime juice if you have leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://cookingwithmayaa.com/mexican-street-corn-salad-2/