4.666665
3 ratings

Charred Mexican Corn Salad

Bright and crunchy summer corn is coated in a spicy, creamy dressing
Mexican Corn Salad

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This fresh summer salad is the best way to use up all that beautiful corn.

This recipe is courtesy of Molly Yeh.

Ingredients

  • 2 Tablespoons canola oil
  • 8 ears of corn
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 Cup mayonnaise
  • 1/4 Cup sour cream or Greek yogurt
  • 2 Teaspoons paprika
  • 1 Teaspoon cayenne pepper
  • 2 Teaspoons lime juice
  • 8 Ounces feta or cotija
  • 2 Tablespoons chopped cilantro

Directions

Heat the oil in a large skillet over medium high heat.

Chop the corn kernels off the cob. Add the corn to the skillet with a good pinch of salt and a few turns of pepper. Cook, stirring occasionally, for 10-15 minutes, until browned.

In a large bowl mix together the mayonnaise, sour cream, paprika, cayenne, and lime juice. Add the corn and stir to coat. Stir in the feta and cilantro. Serve warm or cold.

Nutritional Facts
Servings8
Calories Per Serving296
Total Fat18g27%
Sugar6gN/A
Saturated6g32%
Cholesterol32mg11%
Protein8g17%
Carbs32g11%
Vitamin A85µg9%
Vitamin B120.5µg8.3%
Vitamin B60.4mg18.4%
Vitamin C10mg16%
Vitamin D0.1µgN/A
Vitamin E1mg5%
Vitamin K7µg9%
Calcium157mg16%
Fiber4g16%
Folate (food)61µgN/A
Folate equivalent (total)61µg15%
Iron1mg7%
Magnesium49mg12%
Monounsaturated6gN/A
Niacin (B3)2mg12%
Phosphorus216mg31%
Polyunsaturated5gN/A
Potassium425mg12%
Riboflavin (B2)0.4mg21.9%
Sodium406mg17%
Thiamin (B1)0.2mg11.9%
Zinc2mg12%