Description
A delicious corn salad with avocado and a creamy dressing.
Ingredients
Scale
- 15 oz canned corn
- 2 tbsp butter
- 1/4 ts salt
- 1/4 cup mayonnaise
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp cilantro (minced)
- 1/4 cup Mexican cheese
- 1/2 each avocado (diced)
- 2 tbsp red bell pepper (minced)
- 1/2 each jalapeno (minced)
- 2 tbsp red onion (minced)
- 1/8 ts cumin
- 1/8 ts chile powder
- lime wedges
- salt (add additional to taste)
- pepper (add to taste)
Instructions
- Add the mayonnaise, lime juice, cilantro, and cheese to a medium sized mixing bowl and stir to combine. Set aside.
- In a separate mixing bowl, add the avocado, red bell pepper, jalapeno, red onion, cumin and chile powder. Mix well and set aside for now.
- Heat up a large skillet on medium high. Add the butter, and once it has melted add the corn and salt. Stir to combine, then cook for around 5-6 minutes until the corn is nicely browned, stirring every so often.
- Once the corn has been browned, add it to the bowl with the mayo/cheese mixture and stir well.
- Now add in the colorful veggies from the other mixing bowl to the corn and stir well. Alternatively, you could use this as a topping for the corn.
- Add additional salt and some pepper to taste, and serve with lime wedges. Enjoy!
Notes
- Consider using fresh corn if available, for better texture and flavor.
- You can substitute the Mexican cheese with any cheese of your choice.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Mixing and Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg