Description
Brighten your table with this vibrant Mexican Street Corn Salad, a delightful twist on the beloved street food known as Elote. This refreshing salad bursts with summer flavors, combining sweet corn with creamy dressing and zesty lime. Perfect for barbecues, picnics, or as a side dish any time of year, it’s sure to impress your guests with its colorful presentation and bold taste. With just 30 minutes to prepare, this quick and easy recipe is a must-try for any occasion!
Ingredients
Scale
- 4 cups fresh corn kernels (about 5–6 ears of corn) or 2 cans (15 ounces) of corn, drained
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/2 cup fresh cilantro, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional for extra heat)
Instructions
- If using fresh corn, boil in water for about 5-7 minutes until tender. Let cool before cutting off the kernels.
- Dice the red bell pepper and finely chop the onion while the corn cools.
- In a large mixing bowl, combine corn kernels with diced peppers, onion, minced jalapeño (if using), and cilantro.
- In a separate bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, garlic powder, salt, and black pepper.
- Pour dressing over the salad mixture and toss gently until well coated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 4g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg