Mexican Street Corn Salad #vegan #salad #healthyrecipes #easyrecipe

Mexican Street Corn Salad 
#Mexican #Street #Corn #Salad #vegan #healthyrecipes #easyrecipe

#Mexican #Street #Corn #Salad #vegan #healthyrecipes #easyrecipe


A beautiful blend of sweet and spicy, this Mexican Street Corn Salad is made off of the cob and finished with a dash of smoky seasoning, to make it truly out of this world.


ìngredìents

  • 2 14 oz bags of frozen corn
  • 1 tbsp olìve oìl
  • ¼ cup mayonnaìse
  • 8 oz cotìja cheese crumbled
  • ½ jalapeno dìced, seeds removed
  • ½ cup fìnely chopped cìlantro
  • dash of cayenne pepper
  • 3 cloves of garlìc mìnced
  • juìce of one lìme
  • sea salt
  • Pìnch of smoked paprìka
  • Pìnch of chìlì powder


Instructions

  1. In a large skillet, over medium heat, add the olive oil and toast the corn-- cooking the corn for 10-12 minutes, stirring occasionally. Remove the skillet from heat and set aside.
  2. In a separate, large bowl stir the mayo, cotija cheese, jalapeno, cilantro, cayenne, and minced garlic together, until evenly combined.
  3. Slice the lime in half and squeeze the juices from each half into the bowl. Stir until the juice is completely incorporated.
  4. Stir in the corn until completely incorporated, evenly, into the salad mixture.
  5. Refrigerate the salad until chilled.
  6. When ready to serve, spoon the mixture into bowls and sprinkle with a pinch of sea salt, smoked paprika, and chili powder.



Notes

  • This recipe easily serves a crowd, if you're making it for a smaller gathering, you can easily halve it.



Nutrition

Calories: 156kcal | Carbohydrates: 12g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 291mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 4.4mg | Calcium: 114mg | Iron: 0.5mg




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