Try this Mexican Street Corn Salad with Avocado recipe, or contribute your own.
Suggest a better descriptionCHAR THE CORN:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the corn and let it cook, stirring occasionally until charred (about 8/10 minutes). Remove from heat and allow to cool slightly.
PREPARE THE DRESSING:
1. While the corn is cooking, in a small bowl whisk together the mayonnaise, garlic, lime juice, cayenne pepper, salt, and pepper.
ASSEMBLE THE SALAD:
1. Pour half tablespoon of lime juice over the diced avocado, then add it to a large bowl with the charred corn, and the remaining salad ingredients.
2. Pour the dressing and gently toss to combine.
3. Top with extra Cotija and serve either warm or cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 627 | ||
Calories from Fat: 167 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 3.3mg | 1 % | |
Sodium 144.6mg | 5 % | |
Potassium 676.8mg | 18 % | |
Total Carbohydrate 107.2g | 32 % | |
Dietary Fiber 13.6g | 54 % | |
Sugars, other 93.6g | ||
Protein 14g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 627
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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