Spicy Street Corn Salad
Spicy Street Corn Salad
Ingredients
For the Corn Salad
- 4 cups fresh or frozen corn kernels, thawed if frozen
- 1 red bell pepper, diced
- 1 jalapeño, minced, seeds removed for less heat
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1 avocado, diced
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
If using fresh corn, grill or pan-sear the corn kernels until slightly charred. If using frozen, thaw and then pan-sear or roast until slightly browned. This step adds a smoky flavor.
⏱️ 10 min
- 2
In a large bowl, combine the charred corn, diced red bell pepper, minced jalapeño, and chopped cilantro.
⏱️ 5 min
- 3
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
⏱️ 3 min
- 4
Pour the dressing over the corn mixture and toss gently to combine, ensuring all ingredients are evenly coated.
⏱️ 2 min
- 5
Gently fold in the crumbled cotija cheese and diced avocado. Be careful not to mash the avocado.
⏱️ 2 min
- 6
Serve immediately, or chill for at least 30 minutes for flavors to meld. Garnish with extra cilantro or a lime wedge if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Street Corn Salad
Ingredients
For the Corn Salad
- 4 cups fresh or frozen corn kernels, thawed if frozen
- 1 red bell pepper, diced
- 1 jalapeño, minced, seeds removed for less heat
- 1/2 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
- 1 avocado, diced
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
If using fresh corn, grill or pan-sear the corn kernels until slightly charred. If using frozen, thaw and then pan-sear or roast until slightly browned. This step adds a smoky flavor.
⏱️ 10 min - 2
In a large bowl, combine the charred corn, diced red bell pepper, minced jalapeño, and chopped cilantro.
⏱️ 5 min - 3
In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper until smooth.
⏱️ 3 min - 4
Pour the dressing over the corn mixture and toss gently to combine, ensuring all ingredients are evenly coated.
⏱️ 2 min - 5
Gently fold in the crumbled cotija cheese and diced avocado. Be careful not to mash the avocado.
⏱️ 2 min - 6
Serve immediately, or chill for at least 30 minutes for flavors to meld. Garnish with extra cilantro or a lime wedge if desired.
⏱️ 1 min