Photo: Anna Pelzer
Mexican Corn Salad
8 ingredients
4 servings
openrecipes
Instead of grilling the corn for this Mexican-influenced salad, you can toast the kernels in a dry large skillet over medium-high heat.
Estimated Nutrition (whole recipe, rough)
404
Calories
27g
Protein
24g
Fat
26g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ears of corn, husked
- 3 mayonnaise
- 2 fresh lime juice
- 1/8 paprika
- of cayenne pepper (optional)
- 2 Cotija cheese or Parmesan, crumbled (about 1/2 cup), plus more for serving
- 2 chopped fresh cilantro plus more for serving
- Kosher salt, freshly ground pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes