Description
A vibrant Mexican-inspired corn salad bursting with flavors, perfect for summer barbecues or light lunches.
Ingredients
- 4 ears fresh corn (or 4 cups frozen corn)
- 1 red onion, finely diced
- 1 red bell pepper, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced (zest optional)
- 3/4 cup mayonnaise (or Greek yogurt for a lighter option)
- Cotija cheese (or feta, for a similar flavor)
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the corn; if using fresh, husk and boil it for about 5-7 minutes until tender. If using frozen, sauté in a skillet for about 5 minutes.
- Let the corn cool slightly, then cut the kernels off the cob.
- In a large mixing bowl, combine the corn, red onion, red bell pepper, and cilantro.
- In a separate bowl, whisk together the mayonnaise, lime juice, chili powder, and a pinch of salt and pepper.
- Pour the dressing over the corn mixture and stir until well coated.
- Gently fold in the cotija cheese and adjust seasoning as needed.
- Serve immediately or chill in the fridge for about 30 minutes to meld flavors.
Notes
This salad pairs well with grilled chicken, tacos, or burgers. Enjoy it atop greens or garnish with extra cilantro.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican