Spend with Pennies · by Holly Nilsson★ 5.0 (23)
Mexican Corn Salad
NUTRITION · PER SERVING82M COOK
CAL 8%·PRO 6%
CARBS 9G23% OF CAL
2G FIBER5G OTHER3G TOTAL SUGAR
FAT 12G73% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant chargrilled corn salad with cotija cheese, jalapeño, and a creamy chipotle-lime dressing. A fresh, tangy summer side.
sidemexicansalad🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 corn on the cob
- 1 tablespoon olive oil
- 1 cup cherry tomatoes (halved)
- ¼ cup diced red onion
- 2 tablespoons diced jalapeños
- ⅓ cup crumbled Cotija cheese (or feta)
- 1 lime (cut into wedges for serving )
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- 1 tablespoon chopped fresh cilantro
- ½ teaspoon ancho chili powder
- ½ teaspoon cumin
At a glance
PER SERVING · TIME 82M
CAL 8%·PRO 6%
CARBS 9G23% OF CAL
2G FIBER5G OTHER3G TOTAL SUGAR
FAT 12G73% OF CAL
3G SAT9G UNSAT
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
- 7m
- Sodium
- 148mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 48mg
- Iron
- 0.35mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.