Mexican Corn Salad
It may be September but the corn in Hawai’i it is still hot and the harvest is in. The entire family loves corn and this is a fun spin on corn on the cob. I made this in a cast iron skillet but you can BBQ as well.
PREP TIME
10 minutes
COOK TIME
10 minutes
INGREDIENTS
12
Serves: 6
Ingredients
- 333 Sweet Corn, Kernels cut off
- 2 Tbsp2 Tbsp2 Tbsp Butter, Salted
- 1 tsp1 tsp1 tsp Sea Salt
- 1 clove1 clove1 clove Garlic, Minced
- 1 Tbsp1 Tbsp1 Tbsp Jalapeño Pepper, Minced
- .25 tsp.25 tsp.25 tsp Black Pepper
- .25 tsp.25 tsp.25 tsp Chili Powder
- .25 tsp.25 tsp.25 tsp Paprika
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil Mayonnaise
- .5 cup.5 cup.5 cup Cotija Cheese, Small dice
- .5.5.5 Lime, Juiced
- .25 cup.25 cup.25 cup Green Onion (Scallion), Sliced
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Shuck and wash corn and cut off the kernels.
- In a cast iron skillet melt the butter and cook the corn on medium heat for 5 minutes. Stir periodically.
- Add salt, garlic, jalapeño, pepper, chili, and paprika. Stir and cook for 3-4 minutes.
- When done pour into a bowl.
- Add mayonnaise, cheese, lime juice, and scallions. Stir to combine.
- Refrigerate for at least 2 hours.
Notes
You can add cilantro if desired.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Pescetarian Salads Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 135 |
| Fat: | 13 g |
| Carbohydrates: | 1 g |
| Protein: | 4 g |
| Cholesterol: | 36 g |
| Sodium: | 574 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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