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Mexican Street Corn Salad Image

Mexican Street Corn Salad

In this recipe, I'll show you how to make Mexican street corn salad, a vibrant and flavorful dish! This easy recipe combines charred corn with creamy, tangy dressing, fresh herbs, and a sprinkle of cheese. Perfect as a side dish or a light meal, this salad brings the authentic taste of Mexican street corn to your table.
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Servings: 12
Course: Salad, Side Dish
Cuisine: Mexican
Ingredients Method Video

Ingredients
  

  • 6 ears of corn shucked
  • 1 red bell pepper
  • 6 scallions 1 bunch
  • 5- ounces grape tomatoes halved
  • 1, 15.5- ounce can black beans drained and rinsed
  • 4- ounces feta buy in the block and crumble
  • 1 clove garlic minced
  • ¼ C mayonnaise
  • ¼ C sour cream
  • 1 tsp. chili powder
  • Zest and juice of one lime
  • ½ bunch cilantro roughly chopped
  • 1 tsp. kosher salt
  • ½ tsp. ground black pepper

Method
 

  1. Heat your grill to medium high. Oil the grill grates. Place the corn, bell pepper and scallions directly onto the grates.
  2. The corn will take about 8-10 minutes to cook. The bell pepper will take 5-7. Minutes to blacken and roast. The scallions will just take 2-3 minutes to charr. Remember to turn the corn and bell pepper so all evenly charrs. Take the veggies off the grill when done and let them cool.
  3. Peel the pepper and chop into ½ inch chunks. Take all the corn off the cobb and slice your scallions. Add all the veggies to a large bowl along with the black beans.
  4. In another smaller bowl, build your sauce. Add in the mayonnaise, sour cream, chili powder, lime juice, lime zest and minced garlic. Give this all a mix.
  5. Pour the sauce over the veggies, add in the feta cheese, cilantro, salt and ground black pepper. Mix this all together and enjoy!

Video