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Best Mexican Street Corn Salad

A vibrant salad combining sweet grilled corn, zesty lime, and a kick of chili powder, perfect for summer gatherings and cozy dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears ears of corn, grilled and kernels removed Grill until charred for best flavor.
  • 1 cup cherry tomatoes, halved Adds sweetness and color.
  • 1/2 cup red onion, diced Provides crunch and flavor.
  • 1/4 cup cilantro, chopped Freshens the salad.
  • 1/2 cup mayonnaise For creaminess.
  • 1/2 cup sour cream Can substitute with Greek yogurt for a lighter option.
  • 1 each lime, juiced Adds zest.
  • 1 teaspoon chili powder For a bit of heat.
  • to taste Salt Adjust according to preference.
  • optional Feta cheese, crumbled Can substitute with goat cheese for halal.

Method
 

Preparation
  1. Preheat your grill and grill the ears of corn for about 10 minutes, turning occasionally, until charred.
  2. Allow the corn to cool slightly, then cut the kernels off the cob into a large mixing bowl.
  3. Add the halved cherry tomatoes, diced red onion, chopped cilantro, mayonnaise, sour cream, lime juice, and chili powder to the bowl.
  4. Gently fold all ingredients together, ensuring everything is well combined. Season with salt to taste.
  5. Enjoy your salad immediately or chill in the refrigerator for about 30 minutes to enhance the flavors.

Notes

For a lighter version, swap sour cream for Greek yogurt. Avoid overmixing to maintain crunch. Store in an airtight container; best enjoyed within 2 days.