Mexican Street Corn Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled corn tossed with cotija cheese, jalapeño, cilantro, and a creamy lime mayo dressing. Creamy, tangy, and smoky, this inspired-by-elote side is perfect for BBQs and summer meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 large ears fresh corn on the cob
- 1 tablespoon melted butter (or olive oil)
- ½ cup cotija cheese (crumbled, plus more for serving)
- 1 small jalapeño (seeded and finely diced)
- 2 tablespoons fresh cilantro (chopped, plus more for serving)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 cloves garlic (minced)
- 2 tablespoons fresh lime juice
- ½ teaspoon Tajín or chili powder (plus more for serving)
- ½ teaspoon salt
- ¼ teaspoon black pepper
At a glance
PER SERVING · TIME 22M
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
- 12m
- Sodium
- 463mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 213mg
- Calcium
- 73mg
- Iron
- 0.39mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 463MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.