Mexican Street Corn Salad
Mexican Street Corn Salad is a quick Mexican salad: about 15 minutes from start to finish, for 4 servings. It is built around frozen corn kernels, mayonnaise and lime. It is vegetarian and gluten-free. It is on the lighter side, at about 240 calories and 8 g of protein per serving.
- Total time
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
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Ingredients
For 4 servings
- 500 gfrozen corn kernels
- 3 tbspmayonnaise
- 2limes
- 1 tspchili powder
- 60 gcotija cheese
- 1 handfulfresh cilantro
- 1 pinchsalt
Instructions
- Cook frozen corn kernels in a dry skillet over high heat for 6-8 minutes, stirring occasionally, until charred in spots.
- Transfer corn to a large bowl and let cool for 3 minutes.
- Add mayonnaise, juice of the limes, chili powder, and salt. Toss to coat.
- Top with crumbled cotija cheese and chopped fresh cilantro. Serve at room temperature or chilled.
Nutrition per serving
- Calories
- 240 kcal
- Protein
- 8 g
- Fat
- 12 g
- Carbs
- 30 g
Approximate values for one serving.
About this recipe
- Cuisine: Mexican
- Dish type: Salad
- Diet: vegetarian, gluten-free
- In cookbook: Budget-Friendly Meals
