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Mexican Street Corn Salad with Avocado
INGRIDSTEVENS12Ingredients
20Minutes
240Calories
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Description
cookingclassy.com
Ingredients
US|METRIC
5 SERVINGS
- 4 ears corn husked (fresh, and kernels cut from cob, 3 1/2 cups)
- 1 1/2 Tbsp. vegetable oil
- salt
- 1/3 cup green onion (or chopped red, if using red run under water and drain to remove harsh bite)
- 1/3 cup cilantro leaves (slightly packed, chopped)
- 1 jalapeno pepper (stemmed, seeded and minced)
- 1 clove garlic (minced)
- 3 oz. cotija cheese (finely crumbled)
- 3 Tbsp. mayonnaise (light or regular)
- 1 1/2 Tbsp. fresh lime juice (divided)
- 1/2 tsp. chili powder (then more to taste, I used part ancho chili powder part regular)
- 1 1/2 avocados (medium, semi-firm but ripe peeled, cored and chopped small)
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Directions
- Heat vegetable oil in a large skillet until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 10 minutes total). Remove from heat and allow to cool slightly.
- Add corn to a medium bowl along with, onions, cilantro, jalapeno, garlic, 3/4 of the Cotija, mayonnaise, 1 Tbsp lime juice and chili powder and toss. Pour remaining 1/2 Tbsp lime juice over diced avocados then add to bowl with corn mixture and gently toss. Top with remaining Cotija and additional chili powder to taste.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat190 |
% DAILY VALUE |
Total Fat21g32% |
Saturated Fat5g25% |
Trans Fat0g |
Cholesterol20mg7% |
Sodium430mg18% |
Potassium350mg10% |
Protein7g |
Calories from Fat190 |
% DAILY VALUE |
Total Carbohydrate9g3% |
Dietary Fiber5g20% |
Sugars2g |
Vitamin A8% |
Vitamin C15% |
Calcium20% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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