Description
This at-home version 0f Mexican street corn salad is creamy, spicy, tangy, and crunchy! This recipe of roasted sweet Corn is as good as the one we get on Mexican streets. The taste of fresh Corn is fresh, juicy, and crunchy that is hard to resist.
Ingredients
Fresh Corn- 3 (husked)
Butter- 1 Tbsp
Oil- 1 Tbsp
Red Bell Pepper- 1/2 cup (diced)
Onions- 1/2 cup (chopped)
Cilantro- 1/2 cup (chopped)
Green Onions- 1/4 cup
Mayonnaise – 2Tbsp
Sour Cream- 2Tbsp
Salt- 1/4 tsp
Cumin Powder- 1/2 tsp
Red Chili Powder- 1/2 tsp
Paprika or Cayenne Pepper- 1/4 tsp
Lemon Juice- 1 Tbsp
Cotija Cheese or Mexican Cheese Blend- 1/4 cup
Instructions
1. Take three fresh corn cobs and separate the corn kernels with a knife.
2. In a three-quart pan, take 1 Tbsp of butter. Add 1 Tbsp of extra light olive oil to the pan and add the corn kernels. Saute for 8 to 10 minutes or until the corn is cooked. Transfer the corn to a bowl.
3. Add 1/2 cup colored red bell peppers, 1/2 cup onions, 1/2 cup cilantro, and 1/4 cup green onions.
4. In a small bowl, take 2 Tbsp Mayonnaise, 2 Tbsp sour cream, 1/4 tsp salt, 1/2 tsp cumin powder, 1/2 tsp red chili powder, 1/4 tsp paprika or cayenne pepper, and mix well. Pour the freshly prepared sauce into the corn and veggie bowl.
5. Add 1 Tbsp lemon juice and 1/4 cup cotija cheese to the salad and mix everything well.
6. Garnish with cilantro and lemon wedges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salads
- Method: Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 85 Kcal
- Sugar: 3.05 g
- Sodium: 121 mg
- Fat: 5.18 g
- Saturated Fat: 1.849 g
- Unsaturated Fat: 1.578 g
- Trans Fat: 0.014 g
- Carbohydrates: 8.61 g
- Fiber: 1.2 g
- Protein: 2.52 g
- Cholesterol: 6 mg
Keywords: corn salad, Mexican street salad, Mexican corn, salad, fresh veggie and corn, party salad, appetizer, corn snack, fresh corn
