Ingredients:
4 cups fresh corn kernels (about 5-6 ears) or 2 cans (15 oz) drained
1 red bell pepper, diced
1/2 red onion, finely chopped
1 jalapeño, seeded and minced
1/2 cup fresh cilantro, chopped
1 cup crumbled queso fresco or feta
1/4 tsp salt
1/4 tsp black pepper
1/4 cup sour cream or Greek yogurt
Juice of 2 limes
1 tsp chili powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
Directions:
1. Cook fresh corn by grilling or boiling for 10-15 minutes. Let cool and cut kernels off the cob.
2. In a large bowl, mix corn, bell pepper, onion, jalapeño, cilantro, queso fresco, salt, and pepper.
3. In another bowl, whisk together sour cream or Greek yogurt, lime juice, chili powder, garlic powder, and cayenne.
4. Drizzle the dressing over the salad and toss well to combine.
5. Refrigerate for 15 minutes before serving.
Prep Time: 10 minutes
Kcal: 150 per serving