Recipe courtesy of Kardea Brown
Grilled Mexican Street Corn Salad
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- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 835
- Total Fat
- 76 g
- Saturated Fat
- 14 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 10 g
- Cholesterol
- 56 mg
- Sodium
- 884 mg
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 835
- Total Fat
- 76 g
- Saturated Fat
- 14 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 10 g
- Cholesterol
- 56 mg
- Sodium
- 884 mg
Ingredients
Directions
- 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.
