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corn salad in a white serving bowl

Mexican Street Corn Salad Recipe

This Mexican Street Corn Salad Recipe is a lighter version of traditional street corn. With roasted corn, fresh tomatoes, cilantro, jalapeño and quest fresco this makes a fantastic side dish for potlucks, parties and barbecues.
4.51 from 257 votes
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Course: Side Dishes
Cuisine: Mexican
Keyword: corn salad, mexican food, Mexican street corn
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 189kcal
Author: Nicole Harris

Equipment

Ingredients

  • 4-5 Ears Fresh Corn - roasted grilled or boiled
  • 1 Tablespoon Lime Juice
  • 2 Tablespoons Avocado or Olive Oil
  • 1-2 Jalapeños - seeds/stems removed finely chopped
  • 1 Cup Cherry or Grape Tomatoes - halved
  • Handful Cilantro - chopped
  • 1 teaspoon Chili Powder
  • 1/4 Cup Crumbled Queso Fresco + more for serving
  • Salt

Instructions

  • Grill or cook corn using preferred method. Cut corn kernels from cobs.
  • In large bowl stir together corn, lime juice, oil, jalapeño, tomatoes, cilantro and chili powder.
  • Gently toss in queso fresco. Salt to taste.
  • Serve with additional queso fresco and cilantro.

Nutrition

Serving: 1g | Calories: 189kcal | Carbohydrates: 29g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 230mg | Fiber: 4g | Sugar: 10g
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