Mexican Corn Salad
This bright and zesty Mexican corn salad is basically deconstructed Mexican street corn off the cob. It combines a flavorful combination of corn, cotija cheese, and a lime/mayonnaise dressing. You can serve it hot or cold. Make this salad to compliment your next Mexican meal.
Prep Time 10 minutes
Cook Time 5 minutes
- 1 tbs butter
- 1 jalapeno
- 4 cups fresh corn approximately 6 corn ears
- 3 tbs mayonnaise
- 4 tbs cotija cheese
- 1/2 lime juiced
- 1/2 tsp paprika
- 1/2 tsp chili powder
- salt and pepper to taste
- 2 tbs cilantro chopped
- 1 tsp cotija cheese for garnish
Cut corn off 6 ears of corn to make 4 cups of fresh corn. Set aside.
Remove seed from 1 jalapeno and dice.
In a saute pan, melt 1 tbs of butter.
Add diced jalapeno to butter. Cook until softened.
Add fresh corn. Cook on medium heat 3 to 5 minutes until corn is cooked.
In a mixing bowl, mix 3 tbs mayonnaise, 4 tbs cotija cheese, 1/2 juiced lime, 1/2 tsp paprika, 1/2 tsp chili powder, and salt and pepper to taste.
Add dressing mix to cooked corn. Top with 2 tbs chopped cilantro and 1 tbs crumbled cotija cheese. Serve immediately warm or refrigerate and serve cold.
Calories: 137kcal | Carbohydrates: 15g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 161mg | Potassium: 201mg | Fiber: 2g | Sugar: 5g | Vitamin A: 362IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 1mg