How To Make Mexican Corn-off-the-Cob Salad
This easy-to-whip Mexican Corn-Off-The-Cob salad is a delicious salad assembled with mayo, corn, lime, cotija cheese, and cilantro.
Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes
Serves:
Ingredients
- 4earscorn,with husks
- ½lime,juiced, or more to taste
- ½chili powder
- 5ozcotija cheese,crumbled
- ¼cupfresh cilantro,packed, chopped
- 4tbspmayonnaise
- 1pinchsalt and ground black pepper,to taste
Instructions
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Grill the corn in the husks on the preheated grill, turning occasionally, for about 15 minutes, to desired tenderness. some charring is fine.
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Remove from the grill.
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Remove and discard the husks and silk when cool enough to handle.
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Cut the kernels off into a medium bowl.
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Add the lime juice and chili powder, then mix in the cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined.
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Taste and add salt if necessary.
Recipe Notes
- Good feta cheese can be used if there’s no cotija.
- Paprika can be used in place of chili powder.
- The corn can be soaked in the husks if desired.
Nutrition
- Calories: 213.60kcal
- Fat: 15.43g
- Saturated Fat: 5.46g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.12g
- Polyunsaturated Fat: 5.06g
- Carbohydrates: 14.32g
- Fiber: 1.56g
- Sugar: 4.38g
- Protein: 7.01g
- Cholesterol: 27.38mg
- Sodium: 396.95mg
- Calcium: 192.81mg
- Potassium: 224.17mg
- Iron: 0.41mg
- Vitamin A: 62.82µg
- Vitamin C: 6.66mg
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