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–+ servings

Mexican Corn Salad Recipe

A refreshing and zesty Mexican Corn Salad perfect for summer gatherings.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 4 ears Corn shucked
  • 1 cup Cotija Cheese crumbled
  • 1 cup Cherry Tomatoes halved
  • ¼ cup Red Onion finely chopped
  • ¼ cup Cilantro chopped
  • 1 unit Jalapeño seeded and minced
  • 2 tablespoon Lime Juice freshly squeezed
  • 2 tablespoon Mayonnaise
  • 1 teaspoon Chili Powder
  • ½ teaspoon Salt

Instructions 

  1. 1. Heat a skillet over medium-high heat. Add the corn and cook, turning occasionally, until charred in spots, about 8-10 minutes. Remove from heat and let cool.
  2. 2. Cut the kernels off the cob and place them in a large mixing bowl.
  3. 3. Add the cotija cheese, cherry tomatoes, red onion, cilantro, and jalapeño to the bowl.
  4. 4. In a small bowl, whisk together the lime juice, mayonnaise, chili powder, and salt. Pour over the corn mixture and toss to combine.
  5. 5. Serve immediately or refrigerate until ready to serve.

Nutritional Value

Calories: 200kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 400mg | Potassium: 300mg | Fiber: 3g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 1mg

Keywords

Corn Salad, Mexican
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