Mexican Corn Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh corn tossed with cotija cheese, cilantro, and a creamy lime-cumin dressing with a spicy kick. This bright, tangy salad pairs well with tacos or is scooped up with tortilla chips as a dip.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 1/2 cups sweet corn (about 2 cans, drained)
- ½ cup chopped red onion (about 1/2 medium onion)
- 1 cup cotija cheese (crumbled, divided)
- 5 Tablespoons freshly-chopped cilantro
- 3 Tablespoons mayonnaise
- 2 Tablespoons sour cream
- 2 Tablespoons freshly squeezed lime juice (juice of one lime)
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon chili flakes
- 1/4 teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 426mg
- 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
- 297mg
- Calcium
- 141mg
- Iron
- 0.59mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 426MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.