Go Back

Mexican Street Corn-Inspired Salad Recipe

A delicious salad made with corn, peppers, and honey lime dressing.
Print Recipe
Course Salad
Cuisine Mexican

Ingredients
  

For the corn salad:

  • 2 Tbsp butter
  • 2 15 oz cans sweet corn kernels, rinsed and drained
  • ¼ cup diced green bell pepper
  • ¼ cup diced onion
  • 1 jalapeño pepper or 1 Serrano pepper cored and diced
  • 1 clove garlic peeled and minced
  • ½ tsp each chili powder smoked paprika, ground cumin, onion powder, and salt
  • 2 Tbsp chopped fresh cilantro
  • ¼ cup crumbled queso fresco or feta cheese

For the dressing:

  • ¼ cup plain Greek yogurt
  • 2 Tbsp light mayonnaise
  • 1 Tbsp honey
  • Grated zest and juice of one small lime

Instructions
 

  • Add Greek yogurt, mayonnaise, honey, and grated lime zest and juice to a bowl. Whisk to combine ingredients, then cover and refrigerate until ready to use.
  • Heat butter in a skillet over medium high heat. Add corn, bell pepper, onion, and jalapeño or Serrano pepper to skillet. Cook, stirring frequently, until vegetables are tender and golden brown.
  • Add minced garlic, chili powder, smoked paprika, ground cumin, onion powder, and salt to the skillet. Cook 30 seconds, stirring continuously, to allow flavors to cool.
  • Remove skillet from heat; allow ingredients to cool for 15 minutes. Stir in dressing.
  • Transfer corn salad to bowl. Cover and refrigerate 1 to 2 hours before serving. Sprinkle cilantro and crumbled queso fresco over salad just before serving.