Delicious Mexican Street Corn Salad for Your Summer Table

This Mexican Street Corn Salad is a vibrant and flavorful dish perfect for summer gatherings.

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Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 6 servings

Course: Salads

Cuisine: Mexican

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 ears Fresh Corn Can substitute with frozen or canned corn, drained and sautéed.
1/2 cup Mayonnaise Use plant-based mayonnaise for a vegan option.
1/4 cup Sour Cream Coconut yogurt can be used for a dairy-free choice.
1/2 cup Feta Cheese Queso fresco can be used or omitted for vegan.
2 tablespoons Lime Juice Lemon juice can be used in place of lime.
1 teaspoon Chili Powder Adjust spice level to taste.
4 stalks Green Onions

For the Toppings

1/4 cup Chopped Cilantro Omit if desired.
1 medium Avocado Diced for a richer texture.

Equipment

Grill or Oven
mixing bowl
sharp knife

Method

Preparation Steps

Preheat grill or oven to high heat, around 400°F (200°C). Roast corn until nicely charred and caramelized, about 5 to 10 minutes.
Remove corn from heat and cool for a few minutes. Cut the kernels off the cob.
In a mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt; whisk until smooth.
In a large bowl, add corn kernels and pour dressing over them; toss gently to coat.
Sprinkle green onions and feta over the salad; fold gently and serve immediately or refrigerate for 30 minutes.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 20gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 200mgPotassium: 260mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

For the best texture, store dressing and toppings separately until serving. Fresh corn gives the best flavor, but frozen corn can also work well.

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