Mexican Street Corn Salad
This is a great Cinco de Mayo treat or for anytime. It is perfect as a dip with tortilla chips, in tacos, quesadillas, or in a burrito bowl.
Servings: 8
Calories: 210kcal
Ingredients
Dressing
- 6 tablespoons sour cream
- ¼ cup avocado mayonnaise
- 3-4 tablespoons lime juice (juice from 2 limes)
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Corn Salad
- 2 tablespoons avocado oil
- 20 ounces frozen corn
- 1 teaspoon chile-lime seasoning
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ½ teaspoon ground pepper
- 12 cherry tomatoes diced
- ½ small yellow onion diced (¼cup)
- 2 cloves garlic grated
- ½ jalapeno diced (¼ cup)
- ½ cup cilantro chopped
- ⅔ cup cotija cheese crumbled
Instructions
- Add avocado oil to a large cast-iron skillet over medium heat.
- Allow the skillet to heat through for 4-5 minutes before adding the corn, chile-lime seasoning, cumin, chili powder, coarse salt, and pepper to the skillet. Saute for 12 minutes, stirring frequently. Remove the skillet from the heat.
- Add the tomatoes, onion, garlic cloves, jalapeno, half of the cilantro, and half of the cotija cheese to the skillet, and stir to incorporate.
- Add the dressing ingredients to the skillet and mix until evenly coated.
- Top with the remaining half of the cotija cheese and cilantro.
Video
Notes
Caloric values are an approximation.
Substitutions
- To make the dish creamier, add additional sour cream and/or mayonnaise.
- For additional “punch,” add more lime juice and/or use red onion in place of yellow.
- To lower the fat content, replace the mayonnaise with Greek yogurt or reduced-fat sour cream.
- Feel free to use fresh corn on the cob when it is in season rather than frozen corn. Be sure to use a sharp knife to cut the kernels off the ears of corn. (Some people will place the ear of corn in the center of a Bundt pan and cut the corn so that the kernels fall into the pan. I prefer to keep things simple and simply use a knife and cutting board.)
- If you can't find cotija cheese, you can use any other Mexican cheese that crumbles well, like fresco.
Nutrition
Serving: 1 | Calories: 210kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 274mg | Potassium: 317mg | Fiber: 3g | Sugar: 1g | Vitamin A: 458IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 1mg
