Mexican Street Corn Salad
This Mexican Street Corn Salad is a fun twist on a delicious summer recipe!
Servings: 6 servings
Calories: 193kcal
Ingredients
For the Salad
- 4 cobs of fresh corn ~3 cups of corn
- 2 Tbsp unsalted butter softened
- 2 tsp lime juice
- 1 Tbsp parmesan cheese grated
- ½ tsp salt
- ¼ tsp chipotle chili powder
- 1 green bell pepper diced
- 1 red bell pepper diced
- 2 Tbsp red onion diced
- 3 Tbsp fresh cilantro chopped
For the Crema Dressing
- 3 Tbsp mayonnaise
- 3 Tbsp Mexican crema or sour cream
- 1 Tbsp lime juice
- 1 tsp salt
- 2 Tbsp cilantro finely chopped
- ½ cup queso cotija crumbled (can use feta cheese if queso cotija is not available)
- ½ tsp chipotle or chili powder
Instructions
For the Salad
- In a large bowl, soak the ears of corn (husks on) for 30 minutes.
- Using a small bowl, combine the softened butter, lime juice, Parmesan cheese, salt and chipotle powder. Stir until well combined; set aside.
- Preheat grill to medium heat.
- Carefully pull the husks back from the corn, but do not entirely remove husks. Remove silk from corn.
- Rub the butter mixture evenly across the corn. Pull the husks back into place and tie closed with string.
- Grill the corn for 15-18 minutes, turning frequently to prevent burning.
- Once grilled, allow corn to cool slightly. Pull husks back and discard. Slice corn off cob and transfer into large bowl. Add diced bell peppers, onion and cilantro; stir until well combined.
For the Crema Dressing
- Meanwhile, make the dressing by stirring together the mayonnaise, crema, lime juice, salt and cilantro.
- Drizzle dressing on top of salad; sprinkle queso cotija and chipotle powder on top before serving.
Nutrition
Calories: 193kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 796mg | Potassium: 271mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1074IU | Vitamin C: 47mg | Calcium: 87mg | Iron: 1mg