Yield: 4 to 6 servings
Mexican Corn Salad
This Mexican Corn Salad is sweet, creamy, and tangy, and has a little kick from homemade Chipotle dressing. It’s bursting with fresh flavor and makes the perfect side dish!
Ingredients
For the salad:
- 5 medium ears fresh corn, shucked
- 2 tablespoons butter, melted
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup diced red onion
- 3 tablespoons minced fresh cilantro
- 4 -5 small radishes, sliced into thin slices
- 1 avocado, cubed
- ¼ cup crumbled cotija cheese
Chipotle Dressing:
- ½ cup mayonnaise
- juice 1 lime
- 1 tablespoon chipotle sauce
- ½ teaspoon paprika
- ½ teaspoon chili powder
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Instructions
- Preheat your grill to 400°F.
- Brush the butter on each ear of corn and season with salt and pepper.
- Grill: Place corn on the grill and cook for 10 minutes, turning often, until they are good and charred. Remove from the grill and set aside.
- Dressing: In a small bowl add the mayonnaise, lime juice, chipotle sauce, paprika, and chili powder. Mix until well combined.
- Once corn is cool enough to handle, cut the kernels off of all five ears of corn and place them in a large bowl.
- Add the onion, cilantro, radish, avocado, and cotija cheese to the bowl. Gently add the dressing and toss to combine.
- Serve immediately!
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Notes
Storage: You can store the leftover salad in the refrigerator in an airtight container for up to 3 days. Keep in mind that this dish does not freeze well and it’s best enjoyed as fresh as possible!
Nutrition
Serving: 1, Calories: 535kcal, Carbohydrates: 44g, Protein: 8g, Fat: 40g, Saturated Fat: 10g, Polyunsaturated Fat: 28g, Cholesterol: 35mg, Sodium: 539mg, Fiber: 8g, Sugar: 15g