Mexican Street Corn Salad
This is the perfect summer side dish to pair with whatever you have on the grill. And the sauce is so good, you'll want to lick the entire platter clean!
Servings 6
Ingredients
- 4 ears corn Cooked and off the cob. I boiled the corn for 6 to 7 minutes then cut it off the cob.
- 15 ounce can black beans drained and rinsed
- 2 large tomatoes diced
- ½ cup sour cream
- ½ cup crumbled queso fresco (cheese)
- ⅓ cup fresh cilantro chopped+ extra for garnish (if desired)
- 1 tablespoon fresh squeezed lime juice
- 1 teaspoon chili powder
- ¼ teaspoon salt
- pepper to taste
Instructions
- In a large bowl, combine the corn kernels, black beans, and diced tomato. Set aside.
- In a medium bowl, whisk together the sour cream, queso fresco, cilantro, lime juice, chili powder, salt, and pepper.
- Scrape the mixture into the bowl with the corn and toss to combine. Garnish with more cilantro (if desired) and serve within 24 hours.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Mexican Street Corn Salad
Amount Per Serving
Calories 174
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 198mg9%
Potassium 442mg13%
Carbohydrates 21g7%
Fiber 7g29%
Sugar 2g2%
Protein 9g18%
Vitamin A 866IU17%
Vitamin C 9mg11%
Calcium 104mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.