Mexican Street Corn Salad (Gluten Free)
This Mexican Street Corn Salad combines the flavors of mexican inspired dishes for an easy to prepare side or appetizer.
- 1 16 ounce bag frozen corn kernels
- 2 1/2 tbsp. olive oil
- 1/3 cup mayo
- 4 ounces feta cheese
- 1/4 cup parmesan cheese
- 1/2 lime juiced 1 1/2 tbsp.
- 10 sprigs cilantro chopped
- 1/4 cup red onion finely diced
- 3 cloves garlic minced
- 1 jalapeno chopped seeds removed
- 1/2 tsp. cumin
- 1/4 tsp. paprika
- salt & pepper to taste
Heat olive oil over medium heat in large skillet on stove top.
Add corn kernels and cook about 8-10 minutes until slightly charred.
Meanwhile mix the remaining ingredients in large mixing or salad bowl.
Fold in charred corn.
Can be served immediately or can be kept in fridge covered for up to five days.
Serving: 1g | Calories: 184kcal | Carbohydrates: 16.3g | Protein: 5.4g | Fat: 12.2g | Saturated Fat: 3.8g | Cholesterol: 17mg | Sodium: 282mg | Potassium: 221mg | Fiber: 2g | Sugar: 3.6g | Calcium: 109mg | Iron: 2mg