Easy Mexican Recipe Ideas: Mexican Corn Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh summer corn salad with creamy dressing, lime juice, and cotija cheese inspired by Mexican street corn. This colorful side is perfect for warm weather meals and gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon vegetable oil or melted butter
- 6 ears of corn (kernels cut from cubs - Approximately 4 ½ to 5 cups)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons mayonnaise (I prefer vegan mayo)
- 3 tablespoons sour cream
- ½ teaspoon chile powder
- 3 tablespoons lime juice (freshly squeezed)
- 1 medium-size jalapeno (seeded and sliced/chopped)
- ¼ cup red onion (chopped finely)
- 3 tablespoons fresh cilantro (chopped - more to use as garnish)
- ½ cup cotija cheese (crumbled)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 504mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 489mg
- Calcium
- 113mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 504MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.