Mexican Street Corn Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, creamy salad of charred corn, bell peppers, red onions, and cilantro dressed with a chili-lime sour cream and topped with cotija cheese. It's fresh, tangy, and slightly spicy. Serve as a side to grilled meats or tacos.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups fire-roasted corn (, two 15 ounce cans drained)
- 1 red bell pepper (, finely chopped)
- 1/2 small red onion (, finely chopped)
- 1/2 cup chopped cilantro (, plus more if needed)
- 1/2 cup crumbled cotija cheese (, or crumbled feta cheese, plus more if needed)
- 2 Tablespoons sour cream (, or Greek yogurt)
- 2 Tablespoons mayonnaise
- 1-2 limes (, zested and juiced)
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin (, more to taste)
- 1 teaspoon Kosher salt ((or 1/2 tsp fine salt), more to taste )
- Ground black pepper (, to taste)
- jalapeno pepper (, finely diced (optional for heat))
At a glance
PER SERVING · TIME 10M
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
- Sodium
- 605mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 232mg
- Calcium
- 64mg
- Iron
- 0.56mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 605MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.