Description
Mexican Corn Salad is a vibrant and refreshing dish that bursts with flavor, making it the perfect addition to summer gatherings or festive occasions.
Ingredients
Scale
- 4 ears of fresh corn on the cob
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, diced
- Juice of 2 limes
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Boil water in a large pot and add the corn. Cook for 5-7 minutes until tender. Drain and let cool before cutting the kernels off.
- In a mixing bowl, combine the corn kernels, diced red bell pepper, red onion, cilantro, and avocado.
- Squeeze lime juice over the mixture and sprinkle with chili powder, salt, and pepper. Toss gently to combine.
- Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added smokiness, grill or roast the corn before adding it to the salad. Customize by adding black beans or jalapeños for an extra kick.