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mexican-corn-salad-recipe

Mexican Corn 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: 200 kcal

Ingredients 

Main Ingredients

  • 4 cups Corn kernels (fresh, frozen, or canned)
  • 1 cup Cotija cheese, crumbled
  • 1 cup Cherry tomatoes, halved
  • 1 cup Red onion, finely chopped
  • 1 cup Cilantro, chopped
  • 1 unit Jalapeño, seeded and minced
  • 2 tablespoon Lime juice
  • 2 tablespoon Mayonnaise
  • 1 teaspoon Chili powder
  • 0.5 teaspoon Salt

Instructions 

  1. 1. Heat a skillet over medium-high heat. Add the corn and cook until slightly charred, about 5-7 minutes. Remove from heat and let cool.
  2. 2. In a large bowl, combine the charred corn, Cotija cheese, cherry tomatoes, red onion, cilantro, and jalapeño.
  3. 3. In a small bowl, whisk together the lime juice, mayonnaise, chili powder, and salt.
  4. 4. Pour the dressing over the corn mixture and toss to combine. Serve immediately or chill in the refrigerator until ready to serve.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 300mg | Fiber: 4g | Sugar: 6g | Vitamin A: 150IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 1mg

Keywords

Corn Salad, Gluten-Free
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