Mexican Street Corn Salad
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil (or avocado oil)
- 4 cups fresh corn kernels (can sub canned or frozen)
- Kosher salt
- ½ cup chopped green onion
- 1 small jalapeno, seeded and finely chopped
- ½ cup chopped fresh cilantro
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
- ½ cup crumbled Cotija cheese
- smoked paprika
- additional cheese crumbles and chopped cilantro, for garnish (if desired)
Instructions
- In a large skillet, heat the oil over medium heat. Add the corn, sprinkle with salt. Cook about 8 minutes, stirring a few times, until the corn is slightly charred in spots. Transfer the corn to a medium bowl and let cool for at least 20 minutes.
- In a small bowl, combine the green onions, jalapeno, cilantro, sour cream, mayo and lime juice. Scrape this mixture into the corn, and stir to coat. Stir in the cheese.
- Sprinkle paprika on top. Garnish with additional cheese crumbles and chopped cilantro, if desired. Serve immediately, or cover and refrigerate until ready to serve.
Nutrition
Serving: 1serving | Calories: 279kcal | Carbohydrates: 31g | Protein: 8g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 286mg | Potassium: 490mg | Fiber: 3g | Sugar: 10g | Vitamin A: 672IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 1mg