Mexican Street Corn Salad
Mexican Street Corn Salad might be just the side dish you are searching for. This recipe serves 4 and costs $1.43 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 350 calories, 9g of protein, and 20g of fat per serving. This recipe from Jo Cooks has 602 fans. It is a rather inexpensive recipe for fans of Mexican food. A mixture of green onions, red onion, cotija cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. If you like this recipe, you might also like recipes such as Mexican Street Corn Salad, mexican street corn salad, and Mexican Street Corn Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 avocado chopped
4 cups corn (about 5 ears), cut from the cob
1/2 cup cotija cheese (or feta), crumbled
1/2 cup fresh cilantro chopped
6 green onions chopped
1/2 tsp cumin ground
1/4 tsp black pepper ground
1 jalapeno pepper diced
4 tbsp lime juice (from about 2 limes)
2 tbsp mayonnaise
1 tbsp olive oil
1/2 red bell pepper chopped
1/2 small red onion finely chopped
1/4 tsp salt
1/2 tsp smoked paprika
2 tbsp sour cream (or yogurt)
Equipment:
frying pan
bowl
Cooking instruction summary:
Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.Transfer the corn to a large bowl and let it cool for a couple minutes.To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.To serve garnish with additional cheese and cilantro, if preferred.
Step by step:
1. Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
2. Heat the olive oil in a large skillet over high heat.
3. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
4. Transfer the corn to a large bowl and let it cool for a couple minutes.To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.To serve garnish with additional cheese and cilantro, if preferred.
Nutrition Information:
covered percent of daily need
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