With the addition of tortilla chips, this Mexican street corn salad transforms the flavors of elote (real Mexican street corn) into a tasty side dish. It can also be served as an appetizer or snack. If preferred, add more cilantro and cotija cheese as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons Country Crock Spread
- 6 cups fresh corn kernels
- ½ teaspoon salt
- 2 medium fresh jalapeno peppers, seeded and chopped
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- ¼ cup mayonnaise
- ¼ cup chopped cilantro
- 2 tablespoons grated cotija cheese
- 2 tablespoons lime juice
Instructions
- Melt Country Crock in a large nonstick skillet over high heat. Working in batches if necessary to avoid overcrowding the skillet, add corn and salt. Cook and stir until slightly charred, about 5 minutes. Add jalapeños, garlic, and cumin; cook until fragrant, about 1 minute.
- Stir in mayonnaise, cilantro, cotija cheese, and lime juice. Serve warm or at room temperature.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 315 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have a jalepeno so I used a red serano… very hot but I LOVED it.