Mexican Street Corn Salad
This Mexican Street Corn Salad takes a few minutes to put together with frozen corn, Cotija Cheese, lime juice, and jalapeño peppers.
Serving6 servings
Ingredients
- 2 Tablespoon olive oil
- 16 ounces frozen corn, 1 bag
- 3 Tablespoon mayonnaise, (I used light)
- 4 ounces Cotija Cheese, crumbled, (could also use feta cheese)
- 2 Tablespoon lime juice, (fresh is best)
- 1 Tablespoon jalapeno pepper, finely chopped
- ⅓ cup fresh cilantro, finely chopped
- 2 Tablespoon red onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon chili powder
- salt and pepper, to taste
Instructions
- Heat oil over medium heat. Add frozen corn and let cook until corn starts to char, stirring occasionally (it took about 7-8 minutes before my corn was lightly charred).
- While the corn is cooking, mix together mayonnaise, cheese, lime juice, jalapeno, cilantro, red onion, garlic, chili powder, salt, and pepper in a large bowl. When corn is done, gently fold it in with other ingredients.
- Serve immediately and store any leftovers in the refrigerator.
Notes
You can also use 3-4 cups fresh corn in place of the frozen corn. Recipe adapted from Serious Eats.
Nutrition
Calories: 187 kcal · Carbohydrates: 21 g · Protein: 5 g · Fat: 11 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 18 mg · Sodium: 271 mg · Potassium: 265 mg · Fiber: 2 g · Sugar: 1 g · Vitamin A: 227 IU · Vitamin C: 11 mg · Calcium: 101 mg · Iron: 1 mg