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.
Servings: 8
Calories: 184kcal
Ingredients
- 1 16 ounce bag frozen corn kernels
- 2 ½ tbsp. olive oil
- ⅓ cup mayo
- 4 ounces feta cheese
- ¼ cup parmesan cheese
- ½ lime juiced 1 ½ tbsp.
- 10 sprigs cilantro chopped
- ¼ cup red onion finely diced
- 3 cloves garlic minced
- 1 jalapeno chopped seeds removed
- ½ tsp. cumin
- ¼ 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: 1 | 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