
4.9 from 354 votes
Mexican Street Corn Salad (Crazy Easy)
This easy recipe for Mexican street corn salad is full of texture and zest. Somewhere in between a salsa and salad, it’s great as a side dish or a dip!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 286 kcal
Course:
Salad
Cuisine:
Mexican
Ingredients
- 2 tbsp mayonnaise
- 1 lime juiced
- 1 garlic clove pressed
- 4 cups corn kernels (about 5-6 ears)
- 1 tbsp olive oil
- 1/2 cup cotija cheese crumbled
- 1/4 cup green onion chopped
- 1/4 cup cilantro chopped
- 1 Jalapeño diced
- 1/3 tsp chili powder
- salt to taste
Instructions
- In a large bowl, mix the mayonnaise with lime juice and garlic.
- If you are starting from fresh corn on the cob, follow our guide on grilled corn. If you are using corn out of a bag, thaw it, drain it of excess liquid, and brown it with oil on high heat in a pan.
- Add the corn into the bowl with the mayo dressing.
- Add cotija cheese, green onion, cilantro, jalapenos, and chili powder. Toss the salad together and season it to taste with salt.
- Serve the salad right away or keep it refrigerated until you're ready to serve it. Enjoy!
Cup of Yum
Nutrition Information
Calories
286kcal
(14%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
265mg
(11%)
Potassium
403mg
(12%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
714IU
(14%)
Vitamin C
19mg
(21%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 286
% Daily Value*
Calories | 286kcal | 14% |
Carbohydrates | 36g | 12% |
Protein | 8g | 16% |
Fat | 15g | 23% |
Saturated Fat | 4g | 20% |
Polyunsaturated Fat | 5g | 29% |
Monounsaturated Fat | 5g | 25% |
Trans Fat | 1g | 50% |
Cholesterol | 20mg | 7% |
Sodium | 265mg | 11% |
Potassium | 403mg | 9% |
Fiber | 5g | 20% |
Sugar | 8g | 16% |
Vitamin A | 714IU | 14% |
Vitamin C | 19mg | 21% |
Calcium | 111mg | 11% |
Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.