Mexican Street Corn Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh corn tossed in a creamy lime-based dressing with cotija cheese, jalapeños, and cilantro. This vibrant Mexican street corn salad works as a side dish, dip, or light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- ¼ cup mayo
- 3 tablespoons sour cream
- juice of 1 lime (equal to 2 tbsp.)
- ½ teaspoon hot sauce
- ¼ teaspoon EACH: chili powder, garlic salt, cumin, smoked paprika, pepper
- 4 large ears of fresh corn (see notes for using canned or frozen)
- 1 tablespoon avocado oil (can sub olive oil)
- 1 tablespoon butter
- ½ teaspoon salt
- 3 cloves garlic (minced)
- 1 jalapeno (seeded and diced)
- ½ cup red onion (finely diced)
- ¼ cup fresh cilantro (roughly chopped)
- ½ cup crumbled Cotija cheese (see notes)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 609mg
- 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
- 301mg
- Calcium
- 100mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 609MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.