Zippy Mexican-Style Corn Salad
Serves: four to six
  • 3 to 4 ears of cooked corn
  • Half a red bell pepper, chopped
  • A small red onion, chopped
  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons melted butter
  • Juice of half a lime
  • 1 teaspoon full of chili powder or more to taste
  • ¼ teaspoon cayenne or to taste
  • Salt and Pepper to taste
  • Sprig of cilantro, finely chopped
  1. Cut the corn off the cob and put into a bowl.
  2. Stir in the pepper and onion.
  3. In a separate bowl, mix the sour cream, mayo, melted butter, and lime juice until it is blended. It will be fairly runny.
  4. Add the spices next, chili powder, cayenne, salt and pepper and blend, taste, and adjust to your taste.
  5. Pour dressing over the vegetables and toss to mix.
  6. Add cilantro as a garnish sprinkled over the top.
Recipe by Taste Buds at