Mexican Street Corn Salad
Ingredients
The salad
-
8
ears
corn
-
2
pieces
Hatch chili peppers
-
6
tablespoons
Sprouts Organic Mayonnaise
-
2-3
tablespoons
fresh lime juice
-
1
cup
crumbled Cotija cheese
-
3
tablespoons
chopped fresh cilantro
-
to taste
salt
-
to taste
black pepper
-
for garnish
chili powder
-
for garnish
minced red onion
For serving
-
9-10
4-ounce
canning jars or cups
Instructions
- Preheat the broiler or grill to medium heat.
- Grill or broil the corn and chiles for about 10 minutes, turning occasionally to char evenly.
- Remove from heat and let cool slightly.
- Cut the kernels from the corn cobs and place them in a medium bowl.
- Peel the blackened skins from the hatch chiles, remove the stems and seeds, chop them, and add to the bowl with corn.
- In a small bowl, whisk together mayonnaise, lime juice, Cotija cheese, cilantro, and salt.
- Combine the mayonnaise mixture with the corn and chiles, stirring gently.
- Divide the salad into jars or cups and top with additional Cotija, cilantro, red onion, and a sprinkle of chili powder or Tajín.
Nutrition Facts (estimated)
Servings
10
Calories
164
Total fat
10g
Total carbohydrates
15g
Total protein
5g
Sodium
232mg
Cholesterol
17mg
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