Summer Mexican Corn Salad
Bursting with vibrant flavors and fresh ingredients, this Summer Mexican Corn Salad is the ultimate warm-weather side dish that will steal the spotlight at your next barbecue or potluck. Grilled to perfection, the charred corn kernels are combined with crisp red bell peppers, zesty jalapeño, tangy lime juice, and a creamy dressing made with mayonnaise, sour cream, and a hint of smoky chili powder. Topped with crumbled Cotija cheese and fresh cilantro, this easy-to-make salad strikes the perfect balance of smoky, creamy, and spicy. Ready in just 25 minutes, it’s a crowd-pleasing recipe that’s ideal served chilled or at room temperature. Whether you're looking for a bold and refreshing summer salad or a creative take on a classic side dish, this Mexican street corn-inspired recipe is sure to impress!
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Recipe Information
Ingredients
- 4 ears Fresh corn on the cob
- 1 large Red bell pepper
- 1 medium Jalapeño
- 0.5 medium Red onion
- 0.25 cup Cilantro
- 0.5 cup Cotija cheese
- 3 tablespoons Mayonnaise
- 3 tablespoons Sour cream
- 3 tablespoons Lime juice
- 1 teaspoon Ground chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat a grill or grill pan to medium-high heat.
Brush the corn on the cob with olive oil and place them on the grill. Cook for about 8-10 minutes, turning occasionally, until the corn is nicely charred on all sides. Remove from grill and let it cool slightly.
While the corn is cooling, dice the red bell pepper, finely chop the jalapeño (removing the seeds for less heat, if desired), dice the red onion, and roughly chop the cilantro.
Once the corn is cool enough to handle, use a sharp knife to carefully cut the kernels off the cob and transfer them to a large mixing bowl.
Add the diced red bell pepper, jalapeño, red onion, and cilantro to the bowl with the corn.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and black pepper to make the dressing.
Pour the dressing over the corn mixture and toss well to combine.
Crumble the cotija cheese over the salad and gently fold it in.
Taste and adjust seasoning if needed. For extra heat, sprinkle additional chili powder or add more jalapeño.
Serve the salad immediately, or refrigerate for up to 4 hours before serving to allow flavors to meld. Enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.9 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
