Mexican Street Corn Salad
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Mexican Street Corn Salad
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This is the perfect summer side dish to pair with whatever you have on the grill. And the sauce is so good, you'll want to lick the entire platter clean!
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Ingredients
- 4 ears corn Cooked and off the cob. I boiled the corn for 6 to 7 minutes then cut it off the cob.
- 15 ounce can black beans drained and rinsed
- 2 large tomatoes diced
- 1/2 cup sour cream
- 1/2 cup crumbled queso fresco (cheese)
- 1/3 cup fresh cilantro chopped+ extra for garnish (if desired)
- 1 tablespoon fresh squeezed lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- pepper to taste
Instructions
- In a large bowl, combine the corn kernels, black beans, and diced tomato. Set aside.
- In a medium bowl, whisk together the sour cream, queso fresco, cilantro, lime juice, chili powder, salt, and pepper.
- Scrape the mixture into the bowl with the corn and toss to combine. Garnish with more cilantro (if desired) and serve within 24 hours.
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Mexican Street Corn Salad Amount Per Serving Calories 174 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 4g25%Cholesterol 17mg6%Sodium 198mg9%Potassium 442mg13%Carbohydrates 21g7%Fiber 7g29%Sugar 2g2%Protein 9g18% Vitamin A 866IU17%Vitamin C 9mg11%Calcium 104mg10%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 174
- Calories from Fat 63
- % Daily Value*
- Fat 7g
- 11%
- Saturated Fat 4g
- 25%
- Cholesterol 17mg
- 6%
- Sodium 198mg
- 9%
- Potassium 442mg
- 13%
- Carbohydrates 21g
- 7%
- Fiber 7g
- 29%
- Sugar 2g
- 2%
- Protein 9g
- 18%
- Vitamin A 866IU
- 17%
- Vitamin C 9mg
- 11%
- Calcium 104mg
- 10%
- Iron 2mg
- 11%
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