Mexican Corn Salad
Servings: 12 servings
A simple corn salad reminiscent of your favorite Mexican street corn.
- 2 Tbsp Vegetable Oil
- 4 Cups Corn Kernels
- ½ Cup Red Onion Finely Chopped
- 2 Cloves Garlic Minced
- 1 Jalapeno Pepper Seeded and Finely Chopped
- 1 Cup Grape Tomatoes halved
- 4-5 Radishes Thinly sliced
- ½ Cup Mayonnaise
- ¼ Cup Sour Cream
- 1 Lime Zested and Juiced
- ½ Cup Fresh Cilantro Chopped
- ¼ tsp Cayenne Pepper
- ½ Cup Cojita Crumbled
- ¼ Cup Pepitas
- 2 Tbsp Fresh Cilantro Chopped
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.
Add dressing to corn mixture and gently fold. Sprinkle the top of salad with cojita, pepitas, and cilantro. Serve.
Calories: 165kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 198mg | Potassium: 139mg | Fiber: 1g | Sugar: 2g | Vitamin A: 225IU | Vitamin C: 4.8mg | Calcium: 42mg | Iron: 0.5mg