Mexican Corn Salad
A delicious Mexican Corn Salad, inspired by Esquites, perfect as a side dish for any meal.
Equipment
- Large mixing bowl
- Pot
- Knife
- cutting board
Ingredients
Fresh Corn
- 5 cups corn cut from the cob (~4 large ears) or frozen corn, not thawed
- 2 tablespoon butter
- 2 cloves garlic, minced
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup mayonnaise (can cut down to 2 tbsp)
- 0.25 cup sour cream (or yoghurt)
- 0.5 cup parmesan cheese, finely grated
- 1 tablespoon Jalapeno, deseeded and finely chopped (optional)
- 1 cup coriander / cilantro leaves, roughly chopped
- 1 cup green onion, finely
Instructions
Preparation
- In a large pot, melt butter and add minced garlic, sauté until fragrant.
- Add fresh or frozen corn and stir for about 5-7 minutes until heated through.
- Remove from heat and let it cool slightly.
- In a mixing bowl, combine mayonnaise, sour cream, parmesan cheese, jalapeno, coriander, green onion, salt, and pepper.
- Add the corn mixture to the bowl and toss well to combine.
- Serve immediately at room temperature or chilled.
Notes
Best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
Serving: 1cupCalories: 215kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 300mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 4mg
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