Quick Cinco de Mayo street corn salad recipe for any party!
Ingredients
- 2 tablespoons vegetable oil
- 4 cups fresh sweet corn kernels
- ½ medium white onion, chopped
- 3 cloves garlic, minced
- 1 small jalapeno pepper, seeded and minced
- 3 ½ cups crumbled cotija cheese, divided
- 2 tablespoons mayonnaise
- 2 medium limes, juiced
- ¼ teaspoon cayenne pepper
- sea salt to taste
- 2 tablespoons chopped cilantro
Directions
Step 1
Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
Step 2
Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.
Cook’s Note:
You can use frozen, thawed white sweet corn instead of fresh and a small red chile instead of a jalapeno.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 462 | |
% Daily Value * | |
Total Fat33g | 42% |
Saturated Fat16g | 81% |
Cholesterol83mg | 28% |
Sodium914mg | 40% |
Total Carbohydrate27g | 10% |
Dietary Fiber4g | 13% |
Total Sugars4g | |
Protein20g | |
Vitamin C16mg | 80% |
Calcium539mg | 41% |
Iron1mg | 6% |
Potassium398mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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