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Mexican-Style Corn Salad
Recipes
Mexican-Style Corn Salad
4 servings
30 minutes total

Ingredients

  • 4 ears fresh corn
  • ¼ bunch fresh cilantro
  • 1 small red onion
  • 3 limes, for juice
  • Cooking spray
  • 1 ½ teaspoons chipotle-garlic seasoning, divided
  • 3 tablespoons mayonnaise
  • ¼ cup sliced green onions
  • 1 cup crumbled feta cheese

Steps

    1. Preheat grill (or grill pan) on medium. Remove husks and silks from corn (if needed). Chop cilantro coarsely (¼ cup) and red onion finely (⅓ cup); juice limes (3 tablespoons).
    2. Coat corn with spray and ½ teaspoon seasoning. Place corn on grill; cook 8 minutes, turning occasionally. Move over indirect heat and cook 5–6 more minutes until crisp-tender. Remove from grill and let stand to cool.
    3. Combine mayonnaise, lime juice, and remaining 1 teaspoon seasoning in medium bowl. Slice corn kernels off cobs into mayonnaise mixture, scraping cobs with back of knife to release remaining juices. Add red onions, green onions, cilantro, and feta; toss until evenly coated. Chill until ready to serve.

Amount per ¼ recipe serving: Calories 270, Total Fat 18g, Sat Fat 7g, Trans Fat 0g, Chol 35mg, Sodium 590mg, Total Carb 23g, Fiber 2g, Sugars 9g, Protein 9g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 6%