Mexican Corn Salad
Created by peppercricket on May 13, 2016
- Servings: 6
- Prep Time: 15m
- Cook Time: 6-10m
- Recipe #23754
Ingredients
- 3 1/2 cups whole kernel corn (kernels removed from 4 ears fresh corn)
- 2 tablespoons oil
- Salt
- 6 to 8 green onions, (preferably from the white part)
- 1/3 cup slightly packed cilantro leaves, chopped
- 1 to 2 jalapeno peppers (seeded, finely chopped)
- 1 clove garlic, minced
- 3 ounces Cotija cheese (finely crumbled, or Feta cheese if you can’t find Cotija)
- 1/4 to 1/3 cup mayonnaise (not the fat-free kind, use light or regular)
- 2 tablespoons fresh lime juice (divided)
- 1/2 teaspoon chili powder (then more to taste)
- 16 ounces avocado (chopped, 2 medium avocados, semi-firm but ripe, peeled, cored)
- Salt and ground pepper
How to Make
-
Step 1: Heat vegetable oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 – 10 minutes total). Remove from heat and allow to cool slightly.
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Step 2: Add corn to a medium bowl, then add in green onions, cilantro, jalapeno, garlic, 3/4 of the Cotija, mayonnaise, 1 Tbsp lime juice and chili powder and toss. Pour remaining 1 Tbsp lime juice over diced avocados then add to bowl with corn mixture, add salt and pepper, and gently toss. Top with remaining Cotija and additional chili powder to taste.
Nutritional Facts
- Serving Size: 1 (360.8 g)
- Calories 349.4
- Total Fat - 20.9 g
- Saturated Fat - 4.3 g
- Cholesterol - 10.5 mg
- Sodium - 525.3 mg
- Total Carbohydrate - 38.5 g
- Dietary Fiber - 9.9 g
- Sugars - 3.5 g
- Protein - 10 g
- Calcium - 173.2 mg
- Iron - 1.5 mg
- Vitamin C - 65.1 mg
- Thiamin - 0.1 mg