Mexican Street Corn Salad

5 from 1 vote

This salad is light, fresh and full of bright flavors. Grilled sweet corn, peppers, and onions are tossed with a cilantro-lime dressing making it the perfect side dish (or chip dip!) for taco night!

Prep Time15

Cook Time10

Total Time25

Course: Salad, Side Dish

Cuisine: Mexican

Servings: (1/2 c servings)

Calories: 134kcal

Author: Kelsey Byrnes

Ingredients

4 cobs sweet corn shucked and cleaned
1 red bell pepper
1/2 cup sliced cherry tomato (or chopped Romas)
1/4 cup finely chopped red onion
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 tablespoons sour cream or plain greek yogurt
1/4 teaspoon salt
1/2 teaspoon paprika
1 tablespoon olive oil
1 teaspoon vinegar
4 ounces queso fresco or cotija cheese crumbled

Instructions

Heat the grill to about 450°F.
Set the corn and red pepper directly on the grill grates to give them a little char. Rotate the corn and pepper every 2 minutes until it's got some color on all sides. This should take about 10 minutes total. Remove them from the grill.
(Alternatively, if you would prefer not to grill, place a dry skillet over high heat. Once it's hot, add the corn and pepper. Rotate every couple minutes until there is color on all sides, similar to what you'd do on the grill. Remove the corn and pepper and let cool a bit.)
When the charred corn and peppers are cool enough to handle, cut the corn off and dice the pepper.
In a medium-sized mixing bowl, combine the corn, red pepper, diced tomatoes and chopped onions. Set aside.
In a small bowl, whisk together the lime juice, cilantro, sour cream, salt, paprika, oil and vinegar.
Pour the sauce over the salad and toss to combine.
When ready to serve, crumble the cheese over the salad and toss.

Notes

Mexican Street Corn can be served as a side, as a taco topper, or as a tortilla chip dip! I just can't help but to eat it by the spoonful as soon as it's ready!! :)

Nutrition