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mexican-corn-off-the-cob-salad-recipe

Mexican Corn Off The Cob Salad Recipe

This recipe is gluten free.
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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: 220 kcal

Ingredients 

Main Ingredients

  • 4 ears corn, kernels removed
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • ½ cup cotija cheese, crumbled
  • ¼ cup cilantro, chopped
  • 1 jalapeño, seeded and diced
  • 1 clove garlic, minced
  • 1 lime, juiced
  • Salt and pepper to taste

Instructions 

  1. Heat a skillet over medium-high heat. Add corn kernels and cook until slightly charred, about 5-7 minutes.
  2. In a mixing bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, jalapeño, garlic, and lime juice.
  3. Add charred corn to the bowl and mix well. Season with salt and pepper to taste.
  4. Serve immediately or chill in the refrigerator before serving.

Nutritional Value

Calories: 220kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 300mg | Potassium: 350mg | Fiber: 2g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 1mg

Keywords

Corn Salad, Gluten-Free, Mexican Salad
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