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Mexican Street Corn Salad
The popular corn-on-the-cob recipe now in salad form
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
If You Make Your Own Creme Fraich
1
day
d
Total Time
1
day
d
10
minutes
mins
Course:
Salad, Side Dish, Side Dish/Salad
Cuisine:
Mexican
Keyword:
Mexican street corn, salads, side dishes
Servings:
8
Calories:
151
kcal
Author:
Judith Hannemann
Ingredients
32
oz
corn kernels
fresh or frozen
2
cups
seedless cucumber
diced
1/4
cup
white onion
chopped
1/4
cup
red onion
chopped
2
tbs
cilantro
chopped
1
tbs
chili powder
1/2
cup
Cotija cheese
grated -OR-Parmesan
1/2
cup
crema
see notes for substitution
Salt & pepper to taste.
US Customary
-
Metric
Instructions
Place corn in a large bowl, add 2 tbs water, cover and steam in the microwave for 5 minutes. Drain off liquid and allow the corn to cool.
When the corn is cool, add all remaining ingredients and stir to coat. You may add more crema if you want a saucier salad.
Notes
A decent substitute for the crema is a 1-to-1 mix of mayonnaise and sour cream with about a teaspoon or so of fresh lime juice.
Video
Nutrition
Serving:
1
Portion
|
Calories:
151
kcal
|
Carbohydrates:
24
g
|
Protein:
5
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
16
mg
|
Sodium:
394
mg
|
Potassium:
235
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
490
IU
|
Vitamin C:
3.3
mg
|
Calcium:
82
mg
|
Iron:
0.9
mg