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–+ servings

Mexican Corn Off The Cob Salad Recipe

A fresh and flavorful salad perfect for summer gatherings.
Print Recipe
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Mexican
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 4 ears corn, kernels removed
  • 1 cup cherry tomatoes, halved
  • 1 cup cotija cheese, crumbled
  • ¼ cup cilantro, chopped
  • 1 whole jalapeño, minced
  • 2 tablespoon lime juice
  • 2 tablespoon olive oil
  • 1 teaspoon chili powder
  • to taste salt and pepper

Instructions 

  1. 1. Cook the corn kernels in a skillet over medium heat until slightly charred, about 10 minutes.
  2. 2. In a large mixing bowl, combine the cooked corn, cherry tomatoes, cotija cheese, cilantro, and jalapeño.
  3. 3. In a small bowl, whisk together lime juice, olive oil, and chili powder. Pour over the salad and toss to combine.
  4. 4. Season with salt and pepper to taste. Serve immediately or chill in the fridge for later.

Nutritional Value

Calories: 200kcal | Carbohydrates: 25g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 300mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 1mg

Keywords

Corn Salad, Mexican cuisine, Summer Salad
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