Mexican Street Corn Salad
Mexican Street Corn Salad: Crunchy sweet corn with crema and the perfect amount of spice. You won't be able to stop eating this!
Servings 4
Calories 152kcal
Ingredients
- 4 Ears Sweet Corn Husked
- 1 tablespoon Olive Oil
- ½ Red Bell Pepper Diced
- ½ Red Onion Diced
- ½ Cup Fresh Cilantro Roughly Chopped
- 6 Green Onions Sliced
- 2 Jalapenos Seeded & Diced
- ½ teaspoon Dried Cumin
- ½ teaspoon Smoked Paprika
- Salt/Pepper to taste
- ½ Cup Mexican Crema
- ½ Cup Cotija Cheese Crumbled
- 2 Dashes Tapatio Sauce or to taste
Instructions
- In a large stock pot, bring a pot of water to a boil. Cook corn for 4-5 minutes. (You can also use a trivet in the Instant Pot and and cook on manual high pressure for 2 minutes. Quickly release pressure after cooking). Cut corn off cob.
- In a large skillet (or Instant Pot), heat olive oil over medium high heat. Cook bell pepper, jalapeno and onion until softened. Remove from heat.
- Stir in corn, lime juice, hot sauce, and salt/pepper, cumin, and smoked paprika.
- Fold in crema, cheese, green onions and cilantro.
Nutrition
Calories: 152kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 337mg | Potassium: 140mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1190IU | Vitamin C: 32.3mg | Calcium: 156mg | Iron: 0.5mg