Salads/Dressings

Mexican Corn Salad

Name: Mexican Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp. vegetable oil; 4 c. fresh or canned corn kernels (from about 4 large ears); Kosher salt; 1 bunch of scallions, green and light green parts only, thinly sliced; 1 medium jalapeño, seeded, finely chopped; 1/2 c. fresh cilantro, finely chopped, plus whole leaves for serving; 1/4 c. finely crumbled cotija cheese; 2 tbsp. Mexican crema or sour cream; 2 tbsp. mayonnaise; 2 tbsp. fresh lime juice; 1/2 tsp. smoked paprika or chili powder, plus more for serving

4 servings

분량

10 minutes

활동 시간

20 minutes

총 시간

요리 시작

재료

2 tbsp. vegetable oil

4 c. fresh or canned corn kernels (from about 4 large ears)

Kosher salt

1 bunch of scallions, green and light green parts only, thinly sliced

1 medium jalapeño, seeded, finely chopped

1/2 c. fresh cilantro, finely chopped, plus whole leaves for serving

1/4 c. finely crumbled cotija cheese

2 tbsp. Mexican crema or sour cream

2 tbsp. mayonnaise

2 tbsp. fresh lime juice

1/2 tsp. smoked paprika or chili powder, plus more for serving

방향

In a large cast-iron or nonstick skillet over medium-high heat, heat oil until shimmering. Add corn; season with 1 tsp. salt and toss to coat. Cook, undisturbed, until charred on one side, about 2 minutes. Continue to cook, tossing occasionally, until kernels are charred and blistered, 8 to 10 minutes. A few kernels should begin to “pop” and leap as they get hotter, but reduce heat to medium if they start to smoke. Transfer to a medium bowl.

Add scallions, jalapeño, cilantro, cotija, crema, mayonnaise, lime juice, and paprika and mix well to combine; adjust seasonings, if needed.

Top salad with a few cilantro leaves. Sprinkle with paprika.

영양 정보

1회 제공량

칼로리

324

지방 전체

18 g

포화 지방

3 g

불포화 지방

트랜스 지방

0 g

콜레스테롤

14 mg

나트륨

490 mg

탄수화물 전체

36 g

식이섬유

5 g

총 당류

6 g

단백질

7 g