Mexican Street Corn Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

6 ears corn (shucked)

1/4 cup mayonnaise

1/4 cup Mexican crema or sour cream

1/2 cup grated Cotija cheese

1/2 teaspoon ancho chili powder

1/4 teaspoon salt

1/4 cup freshly chopped cilantro

1 tablespoon Mexican hot sauce

Directions

Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.

Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.

Cut corn kernels from cob and stir into mayonnaise mixture.

Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.

Nutrition

• Calories: 143 kcal
• Total Fat: 14 g
• Saturated Fat: 5 g
• Cholesterol: 27 mg
• Sodium: 439 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 3 g