Grilled Mexican Street Corn Salad

• porcje: 4 servings
• całkowity czas: 25 minutes

Składniki

1 1/2 cups mayonnaise

2 teaspoons chili powder

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

6 ears corn

3/4 cup crumbled cotija cheese or Parmesan

2 tablespoons chopped fresh cilantro

4 green onions, thinly sliced

Juice of 2 limes

Dash of hot sauce

Wskazówki

Heat a grill pan to medium-high heat.

Combine the mayonnaise, chili powder, garlic powder, salt and cumin in a large bowl. Brush the corn with the mayonnaise mixture. Place the corn on the hot grill pan and grill, turning occasionally, until all sides are softened and slightly charred, 10 to 12 minutes. Remove to a plate and let cool slightly.

Use a sharp knife to cut the corn off the cobs; transfer the kernels to the bowl with the remaining spiced mayonnaise. Add the cheese, cilantro, green onions, lime juice and hot sauce to the bowl. Toss until everything is coated and combined. Serve warm or at room temperature.

Wartości Odżywcze

• Kalorie: 835
• Tłuszcz Całkowity: 76g
• Tłuszcz Nasycony: 14g
• Cholesterol: 56mg
• Sód: 884mg
• Węglowodany Całkowite: 35g
• Błonnik Pokarmowy: 5g
• Cukry Całkowite: 11g
• Białko: 10g