Mexican Street Corn Salad
This Mexican street corn salad can be whipped up in no time. It’s a quick summer side dish with a satisfying balance of spicy, savory, and sweet.
Servings: 4 servings
Calories: 391kcal
Ingredients
- 6 fresh corn cobs husked
- 2 tablespoons avocado oil
- ¼ cup mayo
- 1 tablespoon hot sauce I used Cholula
- 1 tablespoon lime juice
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 cup cotija cheese
- 1 red bell pepper diced
- ½ cup red onion diced
- ¼ cup cilantro chopped
Instructions
- Preheat your grill to medium-high heat, around 450°F. Brush your corn evenly with the avocado oil, then grill for 15 minutes, rotating after the first 10 minutes. Remove from your grill and set aside to cool.
- Meanwhile, combine the mayo, hot sauce, lime juice, smoked paprika, chili powder, and salt in a large bowl.
- Cut the cooled corn kernels off the grilled corn cobs, and place in the bowl. Stir to combine, then toss in the remaining ingredients. Serve!
Notes
- This recipe keeps for up to 3 days in the refrigerator in an airtight container. For super fresh tasting corn salad days later, combine the dressing ingredients (mayo, hot sauce, lime juice, paprika, chili powder, and salt) separately and wait until the day of to toss with the remaining ingredients.
- The avocado oil can be substituted with melted butter if preferred.
- You can use canned corn or frozen corn in place of fresh corn. Use 2 cans of drained, rinsed corn or roughly 3 cups of frozen corn that has been thawed.
Nutrition
Serving: 1g | Calories: 391kcal | Carbohydrates: 31g | Protein: 11g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 39mg | Sodium: 920mg | Potassium: 507mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1624IU | Vitamin C: 53mg | Calcium: 198mg | Iron: 1mg
