Mexican Street Corn Salad

Recipe

Side Dish
Mexican Street Corn Salad

Primary Media

White bowl filled with corn and topped with crumbled white cheese

User Rating

4.14 out of 5 stars
Rate it:
7 ratings

Recipe Data

12
Servings
15min
Prep
30min
Total

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Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
4 c. corn kernels
2 plum tomatoes, seeded and finely chopped
½ c. coarsely chopped fresh cilantro
¼ c. chopped green onion
1 jalapeno pepper, seeded and finely chopped
½ tsp. Hy-Vee salt
½ tsp. freshly ground Hy-Vee black pepper
½ tsp. ground cumin, divided
⅓ c. Hy-Vee mayonnaise
3 tbsp. fresh lime juice
1 tsp. finely grated lime zest
1 tsp. smoked paprika, divided
⅓ c. Hy-Vee Select crumbled feta cheese
Lime wedges, for serving

Directions

  1. Toss together corn, tomatoes, cilantro, green onion, jalapeno, salt, pepper and 1/4 teaspoon cumin. Set aside.
  2. To make dressing, stir together mayonnaise, lime juice, lime zest, half of the paprika and remaining 1/4 teaspoon cumin; drizzle over salad.
  3. Sprinkle feta cheese over salad; dust with remaining paprika. Serve with lime wedges.

Nutrition facts

Servings

100 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 5mg
  • Sodium: 180mg
  • Total Carbohydrates: 10g
  • Protein: 2g

Daily Values

0%
Vitamin A 8%
0%
Vitamin C 15%
0%
Iron 2%
0%
Calcium 2%

Recipe Source:

Hy-Vee.