Roasted mexican street corn salad
Indulge in the flavors of Mexico with this tasty roasted street corn salad. The perfect blend of spices and roasted corn will tantalize your taste buds.
Ingredients:
- 6 ears of sweet corn, silks and husks removed
- Nonstick cooking spray
- 110g diced green chiles
- 2 small garlic cloves, minced
- 1/2 small red onion, finely chopped (about 1/2 cup)
- 3/4 cup crumbled cotija or feta cheese, divided
- 1/4 cup coarsely chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper (or 1/4 teaspoon if you'd like it more spicy)
- 1/4 teaspoon kosher salt
Instructions:
- Heat the oven to 375º. Remove corn kernels from the cobs. Use nonstick spray on a rimmed baking pan. Arrange the corn in a single layer on the pan. Bake for 30 to 40 minutes or until golden brown, stirring occasionally.
- In a big bowl, mix together chiles, garlic, onion, 1/2 cup cheese, cilantro, lime juice, mayonnaise, sour cream, chili powder, cayenne, and salt.
- Allow the corn to cool slightly, then mix with the mayonnaise mixture until fully combined. Serve topped with the remaining 1/4 cup of cheese.
Summary:
- Calories: 1271 kcal
- Fat: 71 g
- Protein: 40 g
- Carbs: 145 g
- Potassium: 2340 mg
- Magnesium: 292 mg