Mexican Corn Salad
User Reviews
5.0
39 reviews
Excellent
Mexican Corn Salad
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Smoky, tangy, creamy, and utterly delicious, this Mexican Corn Salad is sure to be the star of the show at your next backyard BBQ, potluck, or family dinner!
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Ingredients
- 4 cups fresh corn kernels (about 5-6 ears of corn, shucked and kernels removed) , can substitute frozen corn (thaw and drain)
- 2 tablespoons oil , divided
- 2-3 small Anaheim peppers (can substitute poblano) , stemmed and seeded
- 2 tablespoons mayonnaise
- 3 tablespoons Mexican crema , can substitute crème fraîche (recommended) or sour cream
- 2 cloves garlic , finely minced
- 2-3 tablespoons freshly squeezed lime juice , start with less and add more to taste
- 1 teaspoon salt
- 3/4 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- hot sauce , optional for heat
- 1/4 cup finely sliced green onions/scallions
- 1/4 cup chopped fresh cilantro
- 1/3 cup finely crumbled Cotija cheese , can substitute feta
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Instructions
- Cut the peppers in half, toss them with a tablespoon of oil, and place them cut side down on a lined baking sheet. Heat the oven broiler and place them roughly 6 inches from the broiler element. Roast the peppers for about 10 minutes or until the skins are blackened and blistery. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them sit for about 10 minutes until their skins come off easily. Peel off the skins of the peppers and finely chop them. Let cool completely. Set aside.While the peppers are sitting, toss the corn in a tablespoon of oil and spread it out on the baking sheet. Place it under the broiler and roast for 5-10 minutes, stirring occasionally, until they brown. Stir in the garlic towards the end. Let cool completely. Set aside.
- In a large bowl, add the mayonnaise, crema, lime juice, chili powder, cumin, salt and pepper and stir to combine. Add the corn, peppers, green onions, and cilantro and stir to combine. Taste and add more salt, pepper and/or lime juice as needed. Add the crumbled cheese and gently stir to combine. Let it sit for a few minutes before serving. Serve at room temperature or chilled garnished with some extra cilantro.
Nutrition Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
19g
(6%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Cholesterol
13mg
(4%)
Sodium
835mg
(35%)
Potassium
184mg
(5%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
287IU
(6%)
Vitamin C
7mg
(8%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 13mg | 4% |
| Sodium | 835mg | 35% |
| Potassium | 184mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 287IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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