This Mexican Corn Salad is a creamy, tangy, and slightly spicy side dish inspired by traditional Mexican street corn (elote). Sweet corn, red bell pepper, red onion, cilantro, lime juice, and a creamy dressing make it perfect for summer BBQs or as a side to tacos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
Ingredients
- 3 cups corn kernels (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup mayonnaise or Greek yogurt
- 2 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 cup crumbled cotija cheese (optional)
- Salt and black pepper, to taste
- Optional: sliced jalapeños for extra heat
Instructions
- Cook corn: If using fresh corn, boil or grill until tender. If using frozen, thaw and lightly sauté in a pan with a little oil for 2–3 minutes.
- Prepare vegetables: Dice red bell pepper, finely chop red onion, and chop cilantro.
- Make dressing: In a small bowl, mix mayonnaise or Greek yogurt with lime juice, chili powder, salt, and pepper.
- Combine salad: In a large bowl, mix cooked corn, red bell pepper, red onion, and cilantro. Add the creamy dressing and toss until evenly coated.
- Add cheese: Sprinkle crumbled cotija cheese over the salad if using.
- Serve: Chill for 10 minutes if desired or serve immediately as a flavorful side dish.
Tips & Variations
- Add diced avocado for a creamy texture.
- Grill the corn for smoky flavor instead of boiling.
- Use Greek yogurt for a lighter, tangier version.
- Garnish with lime wedges for extra freshness.
