thepioneerwoman4.8
Corn Salad
This fresh corn salad is a tasty side dish recipe to round out any summer spread. Featuring fresh corn kernels and avocado, it's smoky, sweet, salty, and spicy.
👥 6 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
For the chipotle-lime dressing: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, hot sauce, kosher salt, chipotle chile powder, cumin, black pepper, and 1 tablespoon of water. Set aside.
2
For the salad: Meanwhile, bring a large pot of water to boil over high heat and season generously with salt. Add the ears of corn and boil for ⏱️ 3 minutes. Remove the corn from the pot and let it cool to room temperature. Slice the kernels off the cob. (You should have about 4 cups of corn).
3
In a large bowl, gently toss together the corn, tomatoes, avocado, red onion, jalapeño, chopped cilantro, and queso fresco. Drizzle with the dressing and toss gently to coat. Sprinkle with more cilantro, queso fresco. and chipotle chile powder. Serve with lime wedges.
avocado, peeled and chopped1jalapeño, stemmed and chopped1Lime wedges, for serving
Nutrition Facts
calories
236 Calories
fat Content
14 g
fiber Content
5 g
sugar Content
9 g
sodium Content
411 mg
protein Content
6 g
trans Fat Content
0 g
cholesterol Content
14 mg
carbohydrate Content
20 g
saturated Fat Content
4 g
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