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Mexican Street Corn Salad in a bowl topped with feta cheese and a lime wedge.
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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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers, Sides
Cuisine: Mexican
Servings: 8
Calories: 184kcal
Author: Stephanie

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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