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A bowl filled with corn Salad
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5 from 6 votes

Creamy Mexican Corn Salad

All the flavors of the classic Mexican Grilled Corn, in a cool and creamy side salad!
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 6
Calories: 195 kcal
Author: Shawn

Ingredients

  • 5 ears of corn, shucked
  • ⅓ cup mayo
  • ¼ cup sour cream
  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp lime juice
  • ¼ cup chopped cilantro
  • ⅓ cup crumbled Cotija Cheese
  • 1 lime, cut into wedges
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Instructions

  • Grill corn over high heat until lightly charred. Use a sharp knife to cut corn kernels away from cob. Place corn kernels in large bowl.
  • Mix together mayo and sour cream and stir into corn.
  • Season with chili powder, salt, pepper, lime juice, cilantro and cotija cheese then stir to combine. Serve immediately with lime wedges.
Notes
This corn salad can be made up to a day ahead of time and stored in the fridge until ready to serve.

Nutrition

Calories: 195kcal | Carbohydrates: 16g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 393mg | Potassium: 236mg | Fiber: 2g | Sugar: 6g | Vitamin A: 414IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 1mg
Keywords: Corn Salad, Grilled Corn, Mexican Corn
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