Mexican Street Corn Salad
User Reviews
5
9 reviews
Excellent
Mexican Street Corn Salad
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Great summer side dish with chicken, pork, burgers...you name it!
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Ingredients
- 30 ounces whole kernel corn canned
- 1 tablespoon butter
- 2 tablespoons mayonnaise
- ¼ cup cotija cheese or substitute Parmesan, grated
- lime juice juice of one lime
- ¼ cup cilantro chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- In a medium saucepan, bring the corn to a boil over high heat.
- Drain and return the hot corn to the pan.
- Add the remaining ingredients and mix well.
Notes
- If you'd like to use fresh corn on the cob for this recipe, you'll need four ears. Shuck the corn and remove all the silks. Place the corn on a charcoal or gas grill away from direct heat and cook, turning frequently, until the corn has lots of grill marks and a bit of charring. Cut the kernels away from the cob and then combine with the remaining ingredients in the recipe.
- Store leftovers in a tightly sealed container in the fridge for up to 3 days. Freezing is not recommended.
Nutrition Information
Show Details
Serving
1
Calories
224kcal
(11%)
Carbohydrates
29g
(10%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
17mg
(6%)
Sodium
529mg
(22%)
Potassium
261mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
199IU
(4%)
Vitamin C
4mg
(4%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 224kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 529mg | 22% |
| Potassium | 261mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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