Mexican Street Corn Salad Recipe
Try this Mexican Street Corn Salad Recipe recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 2 cloves garlic minced
- 1 (16 oz) bag frozen corn (or 3-4 cups fresh corn)
- 3 tablespoons mayonnaise (i used light)
- 3-4 oz cotija cheese crumbled (i found this over in the specialty cheese section of the grocery store, but you could also use feta cheese)
- 2 tablespoons lime juice (fresh is my favorite)
- 1 tablespoon jalapeno peppers finely chopped
- 1/3 up fresh cilantro finely chopped
- 2 tablespoons red onion finely chopped
- Carbohydrate 0.66552750011222 g
- Cholesterol 0 mg
- Fat 1.15730250049424 g
- Fiber 0.0982999988432828 g
- Protein 0.131937916692344 g
- Saturated Fat 0.160603666734462 g
- Serving Size 1 1 Serving (4g)
- Sodium 13.6894704861398 mg
- Sugar 0.567227501268937 g
- Trans Fat 0.0379191666836494 g
- Calories 13 calories
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, cilantro, red onion, garlic, chili powder, and 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.
