Mexican Corn Salad Recipe
This Mexican Corn Salad will totally be the star of your next BBQ. Full of roasted corn, creamy avocado, fresh cilantro, lime, and tons of spices, it's SO full of texture and flavor.
Servings: 6 people
Calories: 106kcal
Equipment
Ingredients
- 4 ears corn husked and cleaned
- 1/4 cup diced red onion
- 1/2 avocado diced (more if desired)
- 1/2 jalapeño minced (seeded for a more mild flavor)
- 1/4 cup Cilantro minced
- 2 tablespoons lime juice
- 1 tablespoons olive oil
- 1/2 teaspoons chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Crumbled cotija or feta for topping (leave off, if vegan)
Instructions
- Preheat oven to 450 degrees and wrap each piece of corn in a sheet of foil.
- Make sure the foil is completely sealed.
- Bake corn for 20-30 minutes, or until the corn is tender.
- Let sit for about 5 minutes to cool slightly.
- Remove foil and cut the corn using a knife into a large bowl.
- To the bowl, add the rest of the ingredients.
- Toss to combine, and taste and re-season, if necessary.
- Top with crumbled cotija or feta, serve, and enjoy!
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Video
Notes
You could definitely grill the corn, too!
Nutrition
Calories: 106kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 208mg | Potassium: 253mg | Fiber: 3g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 9.3mg | Calcium: 2mg | Iron: 0.6mg