Mexican Street Corn Salad
This Mexican Street Corn Salad will be one of your new, favorite summer recipes! In only 20 minutes, you can prepare a savory, creamy side dish that provides enough servings to feed a crowd!
Servings: 8
Ingredients
- 3 15 oz cans of corn drained
- 2 tbsp avocado oil
- 1/4 cup sour cream
- 2 tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- ¼ tsp salt
- 1 cup cotija cheese
- 1 jalapeno minced
- ⅓ cup red onion diced
- ¼ cup cilantro chopped
Instructions
- Drain your cans of corn and set aside. In a large skillet, heat the avocado oil over medium-high heat. Carefully add the corn and saute for 8-10 minutes until the corn is charred. Remove from heat and allow to cool.
- Meanwhile, stir together the sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt in a large bowl. Set aside.
- Add the cooled corn to the sour cream mixture and stir to combine and coat the corn. Add the cotija cheese, minced jalapeno, red onion, and cilantro and stir again until well combined. Serve!
Notes
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Leftovers keep well in the fridge for up to 3 days.
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This is a creamy, salty, and spicy BBQ side perfect for summertime!
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This is great on its own, but is a great addition to salads and tacos, too!
Nutrition
Serving: 1/8 of recipe | Calories: 216kcal | Carbohydrates: 26g | Protein: 7.5g | Fat: 11g | Cholesterol: 18mg | Sodium: 626mg | Fiber: 3.9g | Sugar: 8g