Corn Salad
This fresh and flavorful corn salad is the perfect summer side dish—easy to make and packed with sweet corn, crunchy peppers, jalapeño heat, and a creamy, zesty dressing. Ideal for BBQs, tacos, or any summer meal!
Ingredients
Salad:
- 4 cups frozen corn kernels
- 1 red bell pepper diced
- 1 jalapeño seeds removed, diced
- 1 small red onion or half of a large, diced
- 1 bunch cilantro washed and chopped
Dressing:
- 3 tbsp light sour cream
- 2 tbsp mayo
- Juice of 1 lime
- ¼ tsp each: cumin paprika, chili powder
- Salt to taste
Topping:
- 1/2 cup cotija cheese
Instructions
- Add frozen corn to a large bowl.
- Dice the bell pepper, jalapeño, and onion, then add them to the bowl.
- Wash and chop the cilantro, then mix it in.
- In a separate bowl, mix all the dressing ingredients until well combined.
- Pour the dressing over the salad and stir to coat evenly.
- Sprinkle with cotija cheese and serve chilled.
Notes
The frozen corn will quickly defrost. Refrigerate any leftovers.