Eating Bird Food · by Brittany Mullins★ 4.6 (168)
Mexican Street Corn Salad
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 10%
CARBS 14G42% OF CAL
2G FIBER3G SUGAR9G OTHER
FAT 8G51% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lightened Mexican street corn salad made with fresh or frozen corn, cotija cheese, and a creamy dressing of Greek yogurt and mayo. Finished with lime, cilantro, and warming spices, it's cool, creamy, and perfect for summer cookouts.
sidemexicansalad🍳 skillet🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 ears of fresh (sweet corn or 16 oz bag frozen fire-roasted corn*)
- ½ cup diced red onion
- 2 cloves garlic (minced)
- 1 jalapeño (seeded and diced (about 1 Tablespoon))
- ¼ cup cotija cheese (plus more for topping (feta or parmesan also work))
- 2 Tablespoons plain Greek yogurt
- 2 Tablespoons mayonnaise
- 2 Tablespoons fresh lime juice (juice of 1 lime)
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon sea salt
- ¼ teaspoon ground pepper
- ⅓ cup chopped fresh cilantro (plus more for topping)
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 10%
CARBS 14G42% OF CAL
2G FIBER3G SUGAR9G OTHER
FAT 8G51% OF CAL
2G SAT5G UNSAT
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
- 192mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 248mg
- Calcium
- 84mg
- Iron
- 0.48mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.