CORN COBB SALAD RECIPES
MEXICAN CORN-OFF-THE-COB SALAD RECIPE | ALLRECIPES
This salad was inspired by the recipes I've seen for grilled Mexican corn on the cob--mayo, lime, cotija cheese--just adjusted for those that would rather not eat corn on the cob or to save time (and grill space) during your bbq! Can be served cold or at room temp.
Provided by HeidiS
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
- Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.
Nutrition Facts : Calories 209 calories, CarbohydrateContent 13.7 g, CholesterolContent 28.3 mg, FatContent 15.2 g, FiberContent 1.9 g, ProteinContent 7.2 g, SaturatedFatContent 5.7 g, SodiumContent 357.6 mg, SugarContent 2.2 g
BEST CORN-OFF-THE-COB SALAD RECIPE - GOODHOUSEKEEPING.COM
Steps:
- Whisk together lime juice, Dijon mustard, cumin, olive oil, and salt. Cut kernels off corn ears; add to dressing along with grape tomatoes, cilantro, and mint. Stir until combined.
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