Ingredients
- 3 Cobbs of Corn
- 2 tbsp Olive Oil
- 1 cup Cherry Tomatoes Halves
- 1/2 Red Onion Diced
- 1 Jalapeno Diced
- 1/2 cup Cilantro Chopped
- 1/4 cup Chopped Chives
- Juice of Two Limes
- 1 tbsp Cayenne Pepper
- 1 tsp Coarse Sea Salt
- 1/2 tsp Pepper
- 2 tbsp Sour Cream
- 2 tbsp Mayo
- 1/2 cup Mexican Cotija Crumbled Substitute Feta
Equipment
- 3 Wooden Skewers
Instructions
- Skewer the corn, brush with the olive oil and place on a grill that has been preheated to 400°.
- Grill the corn, turning often, until they have a lovely char. Remove from the grill and set aside to cool.
- Place the cherry tomatoes, red onion, jalapeno, chives, and cilantro into a large bowl. Remove the kernels of corn from the cob and add to the vegetables.
- Add the lime juice, cayenne pepper, salt, pepper, sour cream, Mayo, and Cotija to the dish mix well to combine. Refrigerate 1/2 hour before serving.
Nutrition Facts
Mexican Street Corn Salad
Per
118 g
Calories
180
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Carbohydrates
12
g
4
%
Fibre
2
g
8
%
Sugars
4
g
4
%
Protein
4
g
8
%
Cholesterol
20
mg
7
%
Sodium
690
mg
30
%
Calcium
90
mg
9
%
Iron
0.6
mg
3
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe contributed by Kilted Chef
