Mexican Corn Salad
Roasting the corn keeps this Mexican Corn Salad flavorful instead of soggy, and the cotija, lime and creamy dressing stay fresh even when made ahead. It's flexible, party-friendly, and easy to get right.
Ingredients
- 6 ears sweet corn silks and husks removed
- Nonstick cooking spray
- 2 small garlic cloves minced
- ½ small red onion finely chopped (about 1/2 cup)
- ¾ cup crumbled cotija or feta cheese divided
- ¼ cup coarsely chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 2 tablespoons canned diced green chiles
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- ½ teaspoon chili powder
- ⅛ teaspoon cayenne pepper or 1/4 teaspoon if you’d like it spicier
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees F. Cut corn kernels from cobs. Spray rimmed baking pan with nonstick spray. Spread corn in single layer on prepared pan. Roast 30 to 40 minutes or until golden brown, stirring twice.
- Meanwhile, in large bowl, stir together garlic, onion, 1/2 cup cheese, cilantro, lime juice, green chiles, mayonnaise, sour cream, chili powder, cayenne and salt.
- Let corn cool slightly, then toss with mayonnaise mixture until well combined. Sprinkle salad with remaining 1/4 cup cheese. Serve immediately, or cover and refrigerate for up to 3 days. Can be served cold or at room temperature.
Calories: 263kcal, Carbohydrates: 30g, Protein: 9g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 32mg, Sodium: 568mg, Potassium: 450mg, Fiber: 3g, Sugar: 10g, Vitamin A: 596IU, Vitamin C: 17mg, Calcium: 160mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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