Easy Mexican Street Corn Salad
User Reviews
5
4 reviews
Excellent
Easy Mexican Street Corn Salad
Report
With a zippy lime vinaigrette and spicy crema, this Mexican Street Corn Salad is a twist on the classic street food, and an amazing Mexican salad recipe perfect for summer! Dive into bold, marinated shallots, creamy avocado, and crispy, fried tortillas, topped with cotija cheese for a flavorful dish today!
Share:
Ingredients
For the Mexican Salad
- 1 shallot sliced into thin rings
- 1 large lime juiced
- ½ teaspoon salt divided, sea salt
- 1 cup olive oil divided
- 1 ¼ cups corn on the cob roughly 2 ears of corn, fresh
- black pepper to taste, cracked
- 2 corn tortillas
- 4 cups spring mix
- 1 cup sprouts
- ½ pint cherry tomato halved
- 1 small avocado sliced
- ¼ cup cotija cheese finely grated
- ¼ cup cilantro roughly torn
For the Vinaigrette
- 1 tablespoon shallot marinade
- 1 teaspoon honey
- 2 tablespoons olive oil
- ¼ teaspoon salt sea salt
- black pepper to taste, cracked
For the Crema
- shallot marinade remaining
- 2 tablespoons sour cream
- ¼ teaspoon cayenne pepper
Instructions
- In a medium-sized bowl, add the sliced shallot, the juice of 1 whole lime, and ¼ teaspoon salt. Toss gently to coat and set aside to marinate.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the corn and cook until charred, around 6 minutes. Remove corn from pan and add remaining olive oil. Once hot, add one tortilla and fry until crisp, around 2 minutes. Remove from pan and drain on a paper towel. Repeat with remaining tortilla. Break tortillas into small pieces and set aside.
- Make the vinaigrette and crema: drain the shallots over a small bowl, then transfer 1 tablespoon of the marinade to a second small bowl. To the 1 tablespoon marinade add the honey, olive oil, salt and pepper. Whisk to combine and set aside. Add the sour cream to the remaining marinade and add the cayenne pepper, starting with just half and increasing the heat to taste as needed. Set aside.
- In a large serving bowl, add the lettuce, sprouts, marinated shallots, and tomatoes, followed by the vinaigrette and toss to coat. Divide the salad between plates and top with the tortilla pieces, avocado, charred corn, cotija cheese, and a hearty drizzle of crema. Top with a sprinkle of torn cilantro and serve immediately.
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Cholesterol
11mg
(4%)
Sodium
581mg
(24%)
Potassium
626mg
(13%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
1110IU
(22%)
Vitamin C
37.2mg
(41%)
Calcium
89mg
(9%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 11mg | 4% |
| Sodium | 581mg | 24% |
| Potassium | 626mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 37.2mg | 41% |
| Calcium | 89mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
