Mexican Corn Salad
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Mexican Corn Salad
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Take advantage of sweet summer corn with this Mexican Corn Salad - filled with Mexican cheese, lime, cilantro, and a zing of spiciness.
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Ingredients
- 4 fresh cobs of corn
- 1 teaspoon Tony Chachere’s Original Creole Seasoning
- 1/2 teaspoon salt
- 2 oz cotija cheese crumbled
- Juice of 1 lime
- 1/4 cup chopped cilantro
Instructions
- Preheat a grill to medium heat.
- Cut the top 1/2-inch off the top for he cobs fo corn and remove any outer husks that may be coming off. Soak the corn in a large bowl or tray of water with 1 tablespoon of salt for 10 minutes. Remove from the water and pat dry.
- Place the corn on the grill and cover. Cook until the kernels are tender, 15-20 minutes, turning the corn a time or two. Remove from the grill and allow to cool enough to handle.
- Cut the kernels of corn off the cob. Place in a bowl. Season with the Creole seasoning and salt. Taste and add more seasoning if desired.
- Stir in the cheese, lime juice and cilantro.
- Serve warm or cold.
Notes
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Show Details
Serving
1/8 of recipe
Calories
63kcal
(3%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0g
Trans Fat
0g
Cholesterol
6mg
(2%)
Sodium
443mg
(18%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 1/8 of recipe | |
| Calories | 63kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 6mg | 2% |
| Sodium | 443mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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