This recipe has sweetness from the corn, spiciness from the jalapeño, creaminess from the sauce and tanginess from the limes. Perfectly balanced.
Mexican Street Corn Salad
A fresh creamy, zesty corn salad
Servings: 6
Calories: 138kcal
Ingredients
- 4 cobs corn
- ¼ cup sour cream
- ⅓ cup mayo
- ½ red onion diced
- 1 jalepeno finely diced
- ½ tsp chilli powder
- ½ tsp salt
- ⅓ cup feta cheese crumbled
- ¼ cup cilantro chopped
- 1 zest of a lime
- 1 juice of a lime
Instructions
- mix all ingredients except for corn. Refridgerate for 1 hour to over night
- Grill corns of cob until tender and some parts lightly charged
- Once the corn is cooled enough to handle, cut kernels off the cob
- mix kernels with sauce, serve warm or cooled
Nutrition
Serving: 1/6 | Calories: 138kcal | Carbohydrates: 14.4g | Protein: 3.1g | Fat: 8.5g | Saturated Fat: 3.2g | Cholesterol: 15mg | Sodium: 389mg | Potassium: 152mg | Fiber: 1.6g | Sugar: 3.2g | Calcium: 59mg
Tip for getting the kernels off the cob – Use a bundt pan. Place the smaller end of the corn at the center of the pan to hold in place as you use a knife to cut the kernels off and they will fall into the pan.
Goes really well with Grilled fish Tacos
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