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Mexican Corn Salad

Materials

  • 4 cups corn cut off a cob, canned or frozen
  • 1 Tablespoon olive oil
  • 1/2 red bell pepper chopped
  • 1/2 small red onion finely chopped
  • 1/2 cup cilantro chopped
  • 1/4 cup green onions chopped
  • 1 jalapeno pepper diced
  • 1/2 avocado chopped
  • 4 Tablespoons fresh lime juice about 2 limes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 2 Tablespoons Hiland Dairy Sour Cream or Plain Yogurt
  • 2 Tablespoon mayonnaise
  • 1/2 cup cotija cheese or feta, crumbled

Instructions

  • If using corn off the cob, cut the corn off. About 5 ears. If using frozen corn, no need to thaw. If using canned, be sure to drain. In a large skillet, heat olive oil over high heat.
  • Add the corn to the skillet and cook for about 5 minutes, stirring occasionally until the corn starts to char.
  • Transfer the corn to a large bowl and allow to cool a bit.
  • Add the other ingredients to that same bowl with the corn. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
  • Enjoy!
  • Store this salad in the fridge in an airtight container for up to 3-5 days.

Notes

Servings: 8-10
Nutrition:
Serving: 10
Fat: 5.6g
Calories: 108