Mexican Street Corn Salad with Homemade Corn Chips

Name: Mexican Street Corn Salad with Homemade Corn Chips
Cuisine: Latin American, American, Mexican
Ingredients: 2 12oz frozen corn (defrost); 1 tablespoon olive oil; 2 tablespoons unsalted butter; 1 small red onion diced; 2 jalapeños (take out the seeds and dice); 1/2 cup chopped cilantro; 1/2 cup mayonnaise; 1/2 cup grated cotija cheese; 1/4 cup lime juice; 1 tablespoon Tajin; 10 corn tortillas; Avocado spray; 1/4 teaspoon salt; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder

4 steps

Before summer comes to an end I highly recommend you trying out this quick and delicious corn salad recipe. It is versatile it can be served as a dip or as a cold side dish.

Updated at: Wed, 14 Aug 2024 17:56:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories617.6 kcal (31%)

Total Fat32.3 g (46%)

Carbs71.7 g (28%)

Sugars4.3 g (5%)

Protein12.1 g (24%)

Sodium686.5 mg (34%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Corn Salad Ingredients

2 x 12 ozfrozen corn

defrost

1 tablespoonolive oil

2 tablespoonsunsalted butter

1red onion

small, diced

2jalapeños

take out the seeds and dice

½ cupcilantro

chopped

½ cupmayonnaise

½ cupgrated cotija cheese

¼ cuplime juice

1 tablespoontajin

Corn Chips

10corn tortillas

avocado oil spray

¼ teaspoonsalt

½ teaspoonchili powder

½ teaspoongarlic powder

Instructions

Step 1

1. Brown the Corn— Put a skillet preferably a cast iron on high heat. Add in oil, butter, then the corn. Cook for 5-6 minutes, stirring every now and then, until you get a lovely golden brown color. Once done set aside to cool down.

Step 2

2. Corn Chips— Preheat the oven to 350°. Cut 10 corn tortillas into triangles, then place in a large bowl. Spray with avocado oil until all the pieces are well coated. Season with salt, chili powder and garlic powder. Toss well, then transfer to a baking sheet lined with parchment paper. Bake for 15 minutes or until golden brown and crispy. You can also deep fry them until golden.

Step 3

3. Assemble the salad— in a bowl combine together the cooked corn, diced red onion and jalapeños, chopped cilantro, mayonnaise, cotija cheese, lime juice and tajin. Give it a good stir until well combined.

Step 4

4. Serve with the corn chips and enjoy!

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