This corn salad combines bell pepper, red onion, jalapeño, cilantro, cheese, and a lime-chili dressing. Use fresh corn cooked for 10–15 minutes or drained canned corn.
Ingredients
- 4 cups fresh corn kernels, about 5–6 ears, or 2 (15 oz.) cans, drained
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeño, seeded and minced
- ½ cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Instructions
- If using fresh corn, grill or boil it for 10–15 minutes. Cool, then cut the kernels from the cob. If using canned corn, drain it thoroughly.
- Combine the corn, bell pepper, onion, jalapeño, cilantro, queso fresco or feta, salt, and black pepper in a large bowl.
- Whisk the sour cream or Greek yogurt, lime juice, chili powder, garlic powder, and cayenne in another bowl.
- Pour the dressing over the corn mixture and toss until evenly coated.
- Refrigerate for 15 minutes before serving.
Preparation Notes
Cool freshly cooked corn before adding the cheese and dressing. Seed the jalapeño before mincing, and keep the vegetables in small pieces so they distribute through the kernels. Keep the finished salad refrigerated until serving.
