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mexican-corn-off-the-cob-salad-recipe

Mexican Corn Off The Cob Salad

A fresh and zesty salad perfect for summer gatherings.
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine Mexican
Servings 4 servings
Calories 200 kcal

Equipment

  • Knife
  • Cutting board
  • Mixing bowl
  • Skillet

Ingredients:  

Main Ingredients

  • 4 ears corn, shucked
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1/2 cup cotija cheese, crumbled
  • 1 tbsp olive oil
  • to taste salt and pepper

Instructions: 

  • 1. Heat a skillet over medium-high heat and add the corn. Cook, turning occasionally, until charred on all sides, about 10 minutes. Remove from heat and let cool.
  • 2. Cut the kernels off the cob and place them in a large mixing bowl.
  • 3. Add the cherry tomatoes, red onion, cilantro, lime juice, chili powder, cotija cheese, and olive oil to the bowl. Toss to combine.
  • 4. Season with salt and pepper to taste. Serve immediately or refrigerate until ready to serve.

Notes:

This salad is best served fresh but can be stored in the refrigerator for up to 2 days.

Nutrition value:

Calories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 2gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 1mg

Keywords:

Keyword Corn, Salad, Summer
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