Mexican Corn Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and bright Mexican corn salad with peppers, jalapeño, cilantro, and cotija cheese in a zesty lime-mayo dressing. Light and spicy, this summery side pairs well with grilled meats or stands alone.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups corn (I used fire roasted)
- 1 red bell pepper (diced)
- 1 jalapeno (seeded and diced)
- 1/2 red onion (diced)
- 1/4 cup cilantro (chopped)
- 1/4 cup cotija cheese (crumbled)
- 1/3 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- juice of half a lime
At a glance
PER SERVING · TIME 15M
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
- Sodium
- 313mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 277mg
- Calcium
- 31mg
- Iron
- 0.20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.