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Mexican Street Corn Salad

Course Salad
Cuisine American
Keyword corn salad, esquites, mexican street corn salad, side dish for one
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 serving
Charred corn tossed with jalapeño, red onion, bell pepper, lime, and a creamy mayo and sour cream dressing, topped with cotija.

Ingredients

  • ½ Tbsp salted butter
  • 1 cup fresh canned or frozen corn
  • 1 Tbsp chopped jalapeño
  • ¼ cup chopped red onion
  • ¼ cup chopped red bell pepper
  • 1 minced garlic clove
  • ½ Tbsp lime juice
  • 1 Tbsp mayonnaise
  • ½ Tbsp sour cream
  • ⅛ tsp chili powder
  • ⅛ tsp ground cumin
  • 2 Tbsp crumbled cotija
  • 2 Tbsp chopped cilantro

Directions

  • Melt the butter in a skillet over medium-high heat.
  • Add the corn and jalapeño and cook for 8 to 10 minutes, until lightly charred.
  • Move the corn to a mixing bowl. Stir in the raw onion, bell pepper, garlic, lime juice, mayonnaise, sour cream, chili powder, cumin, cotija, and cilantro.
  • Let it sit for 10 to 15 minutes if you have time, then serve warm or cold.

Nutrition

Serving: 303g | Calories: 372kcal | Carbohydrates: 41g | Protein: 8.7g | Fat: 22g | Saturated Fat: 8.1g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 251mg | Potassium: 609mg | Fiber: 5.9g | Sugar: 9.3g | Vitamin A: 2094IU | Vitamin C: 67mg | Calcium: 136mg | Iron: 1.4mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); fresh (the first choice counted), chopped jalapeño counted as raw jalapeño, crumbled cotija counted as queso blanco (closest USDA match to cotija), chopped cilantro counted as fresh cilantro. Brands and portions vary, so use it only as an approximation.