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Mexican street corn salad
Sides

Mexican Street Corn Salad

5
(1)

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
Print Recipe
5 from 1 vote

Mexican Street Corn Salad

A fresh creamy, zesty corn salad
Prep Time15 mins
Cook Time10 mins
Rest time1 hr
Total Time1 hr 25 mins
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Keyword: Corn, corn salad, mexican street corn, Street corn
Servings: 6
Calories: 138kcal

Ingredients

  • 4 cobs corn
  • ¼ cup sour cream
  • cup mayo
  • ½ red onion diced
  • 1 jalepeno finely diced
  • ½ tsp chilli powder
  • ½ tsp salt
  • 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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AboutNichole Kelly

Hi, I'm Nichole Kelly. I am a super busy mom of 2 boys (one that plays rep baseball), a coaches wife, with a full time job in Marketing and I go to school in my "free time".

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