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Mexican Street Corn Salad

A vibrant salad bursting with the flavors of fresh corn, creamy feta, and zesty lime, perfect for gatherings and a delightful main dish.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn (fresh, frozen, or canned) Ensure your corn is cooked if using fresh or frozen. Canned corn should be drained well.
  • 1/2 cup red onion (finely chopped)
  • 1/2 cup cherry tomatoes (halved)
  • 1/2 cup cilantro (chopped)
  • 1/2 cup feta cheese (crumbled)
Dressing
  • 1/4 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

Preparation
  1. If you’re using fresh corn, cook it in boiling water for about 5-7 minutes, then cool it down. For frozen corn, just thaw it out. Canned corn should be drained and rinsed.
  2. Finely chop your red onion and cilantro, and halve the cherry tomatoes. You want everything to be bite-sized!
  3. In a large mixing bowl, combine the corn, red onion, cherry tomatoes, and chopped cilantro. Stir until well mixed.
  4. In a small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper. Pour this dressing over the corn mixture.
  5. Gently fold in the crumbled feta cheese. You want it mixed but not mushy!
  6. Give it a taste and adjust the seasoning if necessary. Want it zestier? Add a splash more lime juice!
  7. Allow the salad to chill for about 30 minutes before serving for the flavors to meld beautifully.
  8. Serve your Mexican Street Corn Salad on its own or as a delightful side to grilled meats or spiced dishes.

Notes

If you're not a fan of feta cheese, try goat cheese or a vegan alternative. For optimal flavor, prepare your salad ahead of time and let it chill in the fridge. Avoid over-mixing after adding the feta to keep the texture.