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
Process
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.
Add a Note
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: | 68 |
| Fat: | 8 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 15 g |
| Sodium: | 458 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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