Description
Mexican corn salad is a vibrant and refreshing dish bursting with sweet corn, zesty lime, and creamy avocado—perfect for summer gatherings or any festive occasion.
Ingredients
Scale
- 4 ears of fresh corn (or 3 cups frozen)
- 1 small red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- ½ cup fresh cilantro, chopped
- Juice of 2 limes
- ½ cup crumbled feta cheese
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Cook the corn by boiling or grilling until tender. Allow it to cool before cutting off the kernels.
- In a large bowl, mix the red onion, cherry tomatoes, avocado, and cilantro.
- Squeeze lime juice over the mixture and add feta cheese and chili powder. Stir gently until well combined.
- Season with salt and pepper to taste, being careful not to mash the avocado.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Customize with bell peppers or black beans for added texture and protein. For a spicy kick, consider adding diced jalapeños or a sprinkle of cayenne pepper.