Mexican Street Corn Salad: A Delicious & Easy Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 6 ears fresh corn
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1–2 jalapeños (seeded and minced)
- 1 lime (juiced)
- Salt and pepper to taste
- Instructions:
Instructions
- Preheat the grill to medium-high heat. Brush corn with olive oil and grill for 15-20 minutes until slightly charred.
- In a bowl, whisk together mayonnaise, sour cream, cotija cheese, cilantro, jalapeños, lime juice, chili powder, smoked paprika, salt, and pepper.
- Cut the grilled corn kernels from the cobs and add them to the dressing mixture.
- Toss gently until well combined. Adjust seasonings if necessary.
- Serve immediately or chill for 30 minutes before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 230
- Sugar: 3g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg