Mexican Corn Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn kernels and vegetables bound in a creamy, tangy lime dressing, topped with crumbly cotija cheese. A play on Mexican street corn, easier to eat than the traditional version.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon butter
- 4 cups corn kernels (fresh or frozen (thaw if using frozen))
- salt and pepper to taste
- 1 red bell pepper (cored, seeded and finely chopped)
- 1/4 cup red onion (finely chopped)
- 1 jalapeno (seeds and ribs removed, then finely chopped)
- 1/2 cup fresh cilantro leaves (chopped, plus more for garnish)
- 3 tablespoons lime juice
- 1/4 cup Mexican crema (or sour cream)
- 2 tablespoons mayonnaise
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon chili powder (plus more for garnish)
- 1/3 cup cotija cheese (finely grated)
At a glance
PER SERVING · TIME 20M
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
- 5m
- Sodium
- 319mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 341mg
- Calcium
- 68mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 319MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.