Make this festive Mexican Street Corn Salad for your next party! Tons of veggies and fresh grilled corn tossed with the most creamy, delicious dressing. Make in advance and toss right before serving!
Scale
Ingredients
- 10 ears of grilled corn, corn removed from the cob
- 1 cup diced bell pepper
- 1 medium jalapeño, diced
- 1/2 cup diced red onion
- 2/3 cup crumbled cotija cheese
- 1/4 cup chopped, fresh cilantro (plus more for garnish)
- Tajin seasoning for garnish
For The Dressing:
- 1/2 cup regular mayonnaise
- 2 tablespoons sour cream
- 1 lime, juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder or Tajin seasoning
- 1/2 teaspoon kosher salt
- Fresh black pepper to taste
Instructions
- Add the corn, bell peppers, jalapeño pepper, onion, Cotija cheese and cilantro to a large bowl and toss together to combine.
- Whisk the ingredients for the dressing together in a small bowl. Pour about half of the dressing over the vegetables and toss. Add more dressing if needed, reserve any remaining dressing for another use.
- Mix to combine the dressing with the vegetables, cover with plastic wrap and refrigerate for at least 30 minutes or up to a day before serving. Toss again before serving.
Recipe Notes
Store: This salad will keep up to 4 days in the refrigerator, covered.
If corn on the cob isn’t an option, you can substitute frozen corn, defrosted. PRO TIP: Add frozen, defrosted corn to a hot skillet with a drizzle of oil to slightly char the kernels before adding to the salad.
- Category: Side Dish
- Method: No Cook
- Cuisine: American / Tex-Mex
