Southwest Street Corn Salad

Elote style corn salad with a southwest kick! Great for your Summer get-togethers!

Directions

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1. Take a sharp knife and remove kernels from the ears of corn.

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2. Add olive oil and corn to a large skillet and heat over medium-high for 10 minutes.

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3. Add the garlic, onion and bell peppers to the skillet.

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4. Cook for another 5-10 minutes until the corn starts to char. Remove from heat and cool to room temperature.

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5. In a large bowl, combine the corn mixture, sour cream, mayo, green onions, cilantro, lime juice and southwest seasoning. Stir together until combined.

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6. Top with cotija cheese, chili pepper and cilantro. Serve immediately or store covered in the refrigerator for up to 2 days.

Southwest Street Corn Salad

Southwest Street Corn Salad

Servings: 6 servings
Author:
Prep time: 10 MCook time: 20 MTotal time: 30 M
Elote style corn salad with a southwest kick! Great for your Summer get-togethers!

Ingredients:

  • 6 cups corn (about 8 ears), cut from the cob
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 4 green onions, chopped
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup lime juice
  • 1 tablespoon southwest seasoning
  • 1/2 cup cotija cheese, crumbled
  • Chili powder and cilantro for topping
Southwest Seasoning
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions:

How to cook Southwest Street Corn Salad

  1. Take a sharp knife and remove kernels from the ears of corn.
  2. Add olive oil and corn to a large skillet and heat over medium-high for 10 minutes.
  3. Add the garlic, onion and bell peppers to the skillet and cook for another 5-10 minutes until the corn starts to char. Remove from heat and cool to room temperature.
  4. In a large bowl, combine the corn mixture, sour cream, mayo, green onions, cilantro, lime juice and southwest seasoning. Stir together until combined.
  5. Top with cotija cheese, chili pepper and cilantro. Serve immediately or store covered in the refrigerator for up to 2 days.

Notes:

I used fresh corn for this recipe. If you use frozen corn, increase your skillet time by 5 minutes before you add the garlic, bell peppers and onion. If you can not find cotija cheese, feta cheese works great as well!

Calories

335.80

Fat (grams)

18.91

Sat. Fat (grams)

4.79

Carbs (grams)

40.51

Fiber (grams)

5.47

Net carbs

35.04

Sugar (grams)

10.07

Protein (grams)

8.67

Sodium (milligrams)

1182.32

Cholesterol (grams)

19.50
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