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Mexican Street Corn Salad
Servings:
Serves 8 as an appetizerPrep Time:
20 minutesCook Time:
20 minutes
Ingredients
You can make this salad ahead and refrigerate it for up to 1 day.
1?2 cup mayonnaise
1 garlic clove, minced
1 tsp. minced jalapeno pepper
1 tsp. chili powder, plus more to taste
1 tsp. lime zest and 2 Tbsp. juice from 1 lime
1 tsp. honey
2 Tbsp. vegetable oil
8 ears corn, kernels cut from cob (about 6 cups)
2 cups finely shredded kale
4 oz. cotija or feta cheese, crumbled (1 cup)
1 cup cherry tomatoes, quartered
1?3 cup minced fresh cilantro
4 scallions, sliced thin
Salt and pepper
Directions
1. Whisk mayonnaise, garlic, jalapeno, chili powder, lime zest and juice, and honey in a large bowl to make a dressing and set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Add half of the corn and cook, stirring occasionally, until charred all over, 8 to 10 minutes. Transfer to bowl with dressing and repeat with remaining oil and corn; toss until evenly coated.
3. Let corn cool for 10 minutes. Mix in remaining ingredients and season with salt, pepper, and more chili powder to taste.
Source: Hannaford fresh Magazine, May - June 2016
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 |
| Base Nutrients | |
| Calories | 190 kcal (10%) |
| Calories from Fat | 117 kcal (0%) |
| Total Fat | 13 g (20%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 15 mg (5%) |
| Sodium | 190 mg (8%) |
| Total Carbohydrates | 17 g (6%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 5 g (8%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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