Corn Salad — Creamy, Spicy & Perfect for Parties!
This vibrant Mexican street corn salad is creamy, tangy, and packed with charred corn, fresh veggies, and a zesty chili-lime dressing. A guaranteed hit at any party or potluck!
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Sautéing / Mixing
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Ingredients
4 cups corn kernels (fresh or frozen, grilled or pan-charred)
½ red onion (finely diced)
1 red bell pepper (diced)
1 jalapeño (finely chopped, seeds removed for less heat)
½ cup fresh cilantro (chopped)
Juice of 2 limes
½ teaspoon garlic powder
¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 teaspoon chili powder
¼ teaspoon cayenne pepper (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon salt
1 cup queso fresco or feta cheese (crumbled)
Instructions
Char the Corn:
If using fresh corn, slice kernels off the cob. If frozen, thaw and pat dry.
Heat a large skillet or grill pan over medium-high heat.
Add 1 tbsp olive oil (optional), then add corn. Cook for 6–8 minutes, stirring occasionally, until lightly charred. Set aside to cool slightly.
Prep the Veggies:
Dice red onion and bell pepper.
Mince jalapeño (adjust based on spice preference).
Chop fresh cilantro.
Make the Dressing:
In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, garlic powder, chili powder, cayenne, salt, and black pepper. Taste and adjust seasoning as needed.
Assemble the Salad:
In a large bowl, combine charred corn, diced onion, bell pepper, and jalapeño.
Pour dressing over the top and toss gently.
Fold in crumbled queso fresco and chopped cilantro. Mix gently to combine.
Serve or Chill:
Serve warm or refrigerate for 30 minutes to let flavors meld.
Garnish with extra cheese, cilantro, and a sprinkle of chili powder before serving.
Notes
For smoky flavor, grill whole ears of corn before cutting off kernels.
Adjust heat level by increasing or reducing jalapeño and cayenne.
Add diced avocado or black beans for extra texture and richness.
Best served the same day but can be refrigerated for up to 2 days.
