Mexican Corn Salad
Mexican Corn Salad has freshly roasted corn kernels coated with spicy mayo, cotija cheese, chipotle garlic seasoning, cilantro, and lime juice.
Servings 8 servings
Calories 106kcal
Ingredients
- 4 ears grilled sweet corn
- ¼ cup mayonnaise
- 2 tablespoon sour cream
- ¼ cup crumbled cotija cheese
- ¼ cup chopped cilantro
- 2 tablespoon lime juice
- ½ teaspoon chipotle garlic seasoning
Instructions
- Cut the corn kernels off of the grilled ears of sweet corn. Place in a bowl.
- Stir the mayonnaise, sour cream, chipotle garlic seasoning, cotija cheese, chopped cilantro, and lime juice.
- Can be served warm or cold.
- Store leftovers in an airtight container for up to 3 days in the fridge.
Video
Notes
• If using canned or frozen corn, you'll need 3-4 cups of kernels. Toast the corn kernels in a greased skillet over medium-high heat, stirring often, until corn starts to brown to get the "grilled" flavor.
Nutrition
Serving: 1serving | Calories: 106kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 121mg | Potassium: 137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 163IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 0.3mg
