How To Make Mexican Corn Salad
Grab a bite of this creamy and spicy corn salad for lunch today! Serve these up as a side dish or munch on them on their own.
Serves:
Ingredients
- 3corn on the cob
- 1tbspolive oil
- 1cupcherry tomatoeshalved
- ¼cupred oniondiced
- 2tbspjalapenofinely diced
- ⅓cupcotija cheeseor feta, crumbled
- lime wedgesfor serving
For Dressing:
- ⅓cupmayonnaise
- ⅓cupsour cream
- ½tspancho chile powder
- ½tspcumin
- 1tbspcilantrochopped
Instructions
Dressing:
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Combine the mayonnaise, sour cream, ancho chile, cumin, and cilantro in a bowl, then set aside.
Assemble Salad:
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Preheat the grill to medium high.
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Brush the corn cobs with olive oil.
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Grill 7 to 10 minutes, turning occasionally until lightly charred. Cool completely.
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Cut corn kernels off the cob and place in a bowl.
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Add the olive oil, cherry tomatoes, onion, jalapeno and cotija cheese to the corn, then stir to combine.
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Add the dressing, then toss to combine.
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Refrigerate for at least 1 hour.
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Top with additional cheese, cilantro and lime wedges, serve, and enjoy!
Nutrition
- Calories: 161.07kcal
- Fat: 13.13g
- Saturated Fat: 3.46g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.19g
- Polyunsaturated Fat: 4.99g
- Carbohydrates: 10.07g
- Fiber: 1.46g
- Sugar: 3.67g
- Protein: 2.82g
- Cholesterol: 13.74mg
- Sodium: 142.43mg
- Calcium: 59.46mg
- Potassium: 200.52mg
- Iron: 0.47mg
- Vitamin A: 44.88µg
- Vitamin C: 10.20mg
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