Street Corn Salad
This Street Corn Salad is a delicious and vibrant side dish perfect for complementing tacos or fajitas.
Equipment
- large skillet
Ingredients
- 1 tablespoon olive oil
- 24 oz frozen corn about 5 cups of corn
- ¼ cup mayonnaise
- 8 oz queso fresco or feta cheese crumbled
- 2 tablespoons fresh lime juice
- ½ jalapeño diced
- 3 tablespoons red onion diced
- ½ cup cilantro chopped
- ¼ teaspoon chili powder
- 3 cloves garlic finely minced
- 1 Pinch of red pepper flakes
- ½ teaspoon salt (or to taste)
Instructions
- Heat the olive oil in a large skillet over medium heat, for 30 seconds.
- Add the frozen corn and cook over medium heat for 8-10 minutes, stirring frequently. (The corn should be warm but don’t overcook the kernels or they’ll become mushy.)
- In a large bowl, combine the mayonnaise, cheese, and lime juice.
- Stir in the diced jalapeño, red onion, cilantro, chili powder, garlic, and red pepper flakes.
- Add in the corn into the cheese mixture and stir until well coated.
- Add salt to taste, then serve.
Notes
This salad pairs wonderfully with grilled meats and is perfect for summer barbecues.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 12mgCalcium: 150mgIron: 1mg
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