Corn Salad — Creamy, Spicy & Perfect for Parties!

Name: Corn Salad — Creamy, Spicy & Perfect for Parties!
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 8
Cuisine: Mexican-Inspired
Ingredients: 4 cups corn kernels (fresh or frozen, grilled or pan-charred); ½ red onion (finely diced); 1 red bell pepper (diced); 1 jalapeño (finely chopped, seeds removed for less heat); ½ cup fresh cilantro (chopped); Juice of 2 limes; ½ teaspoon garlic powder; ¼ cup mayonnaise; ¼ cup sour cream or Greek yogurt; 1 teaspoon chili powder; ¼ teaspoon cayenne pepper (adjust to taste); ¼ teaspoon black pepper; ¼ teaspoon salt; 1 cup queso fresco or feta cheese (crumbled)

fromallrecipesmade.com allrecipesmade.com/corn-salad-creamy-spicy-perfect-for-parties

This vibrant Mexican street corn salad is creamy, tangy, and packed with charred corn, fresh veggies, and a zesty chili-lime dressing. A guaranteed hit at any party or potluck!

23 min

cook 8 min

Mexican-Inspired

Ingredients

Instructions

Char the Corn

If using fresh corn, slice kernels off the cob. If frozen, thaw and pat dry.
Heat a large skillet or grill pan over medium-high heat.
Add 1 tbsp olive oil (optional), then add corn. Cook for 6–8 minutes, stirring occasionally, until lightly charred. Set aside to cool slightly.

Prep the Veggies

Dice red onion and bell pepper.
Mince jalapeño (adjust based on spice preference).
Chop fresh cilantro.

Make the Dressing

In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, garlic powder, chili powder, cayenne, salt, and black pepper. Taste and adjust seasoning as needed.

Assemble the Salad

In a large bowl, combine charred corn, diced onion, bell pepper, and jalapeño.
Pour dressing over the top and toss gently.
Fold in crumbled queso fresco and chopped cilantro. Mix gently to combine.

Serve or Chill

Serve warm or refrigerate for 30 minutes to let flavors meld.
Garnish with extra cheese, cilantro, and a sprinkle of chili powder before serving.