Mexican Corn Salad
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RecipeTin Eats · by Nagi★ 5.0 (166)

Mexican Corn Salad

NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 16%
CARBS 25G20% OF CAL
4G FIBER0G ADDED0G INTRINSIC16G OTHER5G TOTAL SUGAR
FAT 44G79% OF CAL
8G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warm corn salad with a creamy lime dressing, jalapeños, and cotija cheese inspired by Mexican street food. Fresh, tangy, and addictive.

sidemexicansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 5 cups corn cut from the cob (~4 large ears) ((or frozen corn, not thawed, Note 1))
  • 2 tbsp / 30g butter
  • 2 garlic cloves (, minced)
  • 1/2 tsp each salt and pepper
  • 1/4 cup mayonnaise ((can cut down to 2 tbsp))
  • 1/4 cup sour cream ((or yoghurt))
  • 1/2 cup parmesan cheese (, finely grated (Note 1))
  • 1 tbsp Jalapeno (, deseeded and finely chopped (optional))
  • 1 cup coriander / cilantro leaves (, roughly chopped)
  • 1 cup green onion (, finely sliced (~2 stems))
  • 1/2 red onion (, finely chopped)
  • 2 - 3 tbsp lime juice (, fresh (plus more to taste))
  • 60g / 2 oz Cotija or Feta (, crumbled (optional) (Note 2))
  • Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)
PREP
10M
SODIUM
605MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.