Mexican Street Corn Salad
This salad consists of perfectly seasoned grilled corn, topped with cheese and lightened up with fresh lime. Mexican Street Corn Salad is a summer side dish must have!
Servings:6 servings
Ingredients
- 4 ears corn on the cob, husks removed
- 2 teaspoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt
- juice of 1 lime
- handful of cilantro, roughly chopped
- 2-3 tablespoons crumbled cotija cheese/queso fresco cheese
Instructions
- Rub olive oil all over the corn. Season corn all over with smoked paprika, cumin, salt, and rub all over with your fingertips.
- Grill over medium heat 10-12 minutes, turning throughout.
- Allow corn to cool slightly, then cut corn off the cob and combine in a bowl along with lime juice, cilantro, and cheese and give it a good toss before serving.
Notes
- When grilling the corn, turn it frequently to make sure all of the corn gets cooked and has that delicious grilled taste.
- Not sure you want to get the grill going? No worries, you can roast your corn in the oven or boil it. If you choose to boil, add the seasoning to the salad at the end when you toss it all together.
- If fresh corn is not available, you can use frozen corn and sear the kernels in a hot skillet with the seasonings added.
- If you don't have fresh lime juice, the bottled lime juice will do.
- You can make this salad ahead of time and refrigerate for up to 2-3 days. Add the lime, cilantro and cheese when you are ready to serve it.
Nutrition
Calories: 79 kcal, Carbohydrates: 12 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Polyunsaturated Fat: 0.5 g, Monounsaturated Fat: 2 g, Trans Fat: 0.01 g, Cholesterol: 5 mg, Sodium: 268 mg, Potassium: 172 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 220 IU, Vitamin C: 4 mg, Calcium: 31 mg, Iron: 1 mg
