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Mexican Fresh Corn Salad


  • Yield: 4 servings 1x

Ingredients

Scale

Dressing

  • 1/2 cup sour cream
  • 1 medium lime juiced
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp cumin (ground)

Salad

  • 2 cups corn from cob (about 2 cobs)
  • 1 small jalapeño (seeds removed, finely diced)
  • 1/2 medium red onion (diced)
  • 1/4 cup cilantro (chopped)
  • 2 tbs cotijo cheese (crumbled) GARNISH

Instructions

Dressing

  1. Mix all the ingredients together until thoroughly incorporated.

Salad

  1. Place all the vegetables in a small bowl.
  2. Add the dressing and stir to coat the vegetables.
  3. All to rest in the refrigerator for at least 30 minutes.
  4. Taste and adjust seasoning.
  5. Serve chilled.
  6. Top with Cotijo cheese when serving

Notes

Source:  Sherry Scott

  • Category: Side Dish

Nutrition

  • Calories: 130
  • Fat: 3.81 g
  • Carbohydrates: 23.85 g
  • Protein: 4 g
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