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Mexican Street Corn Salad
Emily

Mexican Street Corn Salad

A zesty and creamy Mexican Street Corn Salad packed with charred corn, bell pepper, onion, cilantro, and tangy cheese, all tossed in a smoky, creamy dressing. Perfect as a side dish or a flavorful taco topping!
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh corn kernels (about 5-6 ears of corn or frozen, thawed)
  • 1 medium bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/3 cup feta cheese, crumbled (or Cotija cheese)
  • salt and black pepper, to taste
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream or Greek yogurt
  • 1 clove garlic, minced
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp honey (optional)

Equipment

  • Large skillet
  • Mixing bowls
  • Whisk
  • knife
  • cutting board

Method
 

  1. Heat a large skillet over medium-high heat and add the fresh corn kernels. Cook for about 5-7 minutes, stirring occasionally, until lightly charred. Remove from heat and let cool slightly.
  2. In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, minced garlic, cayenne pepper (if using), and honey (if using). Adjust seasoning with salt and pepper.
  3. In a large mixing bowl, combine the charred corn, bell pepper, red onion, cilantro, and feta cheese.
  4. Pour the dressing over the salad and toss until everything is evenly coated. Taste and adjust salt, black pepper, or cayenne as needed.
  5. Serve immediately or refrigerate for 20-30 minutes to allow the flavors to meld. Garnish with extra cilantro or cheese before serving, if desired.

Notes

For a lighter version, replace mayonnaise with Greek yogurt. Add extra cayenne or a pinch of chili powder for more heat. This salad tastes even better after 20 minutes in the fridge to let flavors meld.