Mexican Corn Salad
Sweet corn, tangy dressing, tart cheese, the smokiness of charred veggies -- say hello to Mexican Corn Salad, your next veggie side dish obsession!
Servings 10 people
Calories 342kcal
Ingredients
- 1 tablespoon vegetable oil
- 3 (15-ounce) bags corn kernels, thawed and well drained
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- 2 cups grape tomatoes, cut in half
- 4-5 radishes thinly sliced
Dressing:
- 3/4 cup mayonnaise
- 1/4 cup sour cream
- 1 1/2 lime zested and juiced
- 1/4 teaspoon sugar
- 1/2 cup fresh cilantro chopped
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
Garnish:
- 10 ounces cojita crumbled
- 3/4 cup pepitas
- 1/2 cup fresh cilantro chopped
Instructions
- In a large, heavy bottom skillet, heat the vegetable oil over high heat. Add corn and red onion and cook, until corn is slightly charred, about 5-7 minutes.
- Turn heat to low and add garlic, and jalapeno and cook for 1 minute longer. Remove from heat and allow to cool to room temperature.
- In a large mixing bowl, mix together the cooled corn, cut tomatoes, and radishes.
- In a small mixing bowl, whisk together all the dressing ingredients until they are well combined.
- TO SERVE: Add just enough of the dressing to coat the cooled corn mixture and gently fold.
- Taste. Add more dressing if desired (You may have some dressing leftover). Pour salad out on a serving platter.
- Sprinkle the top of salad with cojita, pepitas, and remaining 1/2 cup cilantro. Serve
Nutrition
Serving: 1serving | Calories: 342kcal | Carbohydrates: 22g | Protein: 9g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 440mg | Potassium: 110mg | Fiber: 5g | Sugar: 12g | Vitamin A: 317IU | Vitamin C: 6mg | Calcium: 158mg | Iron: 1mg