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mexican-corn-off-the-cob-salad-recipe

Mexican Corn Off The Cob Salad

A fresh and zesty salad perfect for summer gatherings.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Salad
Cuisine: Mexican
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 4 ears corn, shucked
  • 1 cup cherry tomatoes, halved
  • 1 avocado, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup cilantro, chopped
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions 

  1. 1. Heat a skillet over medium-high heat. Add the corn and cook, turning occasionally, until charred in spots, about 10 minutes. Remove from heat and let cool.
  2. 2. Cut the corn off the cob and place in a large mixing bowl.
  3. 3. Add the cherry tomatoes, avocado, red onion, cilantro, lime juice, chili powder, salt, and black pepper to the bowl. Toss gently to combine.
  4. 4. Serve immediately or refrigerate until ready to serve.

Nutritional Value

Calories: 150kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 450mg | Fiber: 5g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 20mg | Calcium: 20mg | Iron: 1mg

Keywords

Corn, Salad, Summer
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