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Mexican Street Corn Salad

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Ingredients

  • 2 tablespoons  Canola Oil
  • 1 pkg (16 oz each) frozen whole kernel corn
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 3 tablespoons Mexican cream
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 3 tablespoons crumbled Cotija cheese

Directions

  • Step one

    Heat oil in large skillet over medium-high heat. Add corn; cook 5 to 7 minutes or until tender and lightly browned, stirring occasionally. Add cumin and chili powder; cook 2 minutes more or until fragrant.

  • Step two

    Remove skillet from heat; stir in Mexican cream, cilantro and lime juice. Sprinkle with cheese.

    Nutrition Information

    209 calories, 22g Carbs
    Total Fat 13 g 20%
    Saturated Fat 4 g 18%
    Cholesterol 13 mg 4%
    Sodium 119 mg 5%
    Carbohydrate 22 g 7%
    Dietary Fiber 3 g 11%
    Protein 5 g 9%
    Vitamin C 6 mg 9%
    Calcium 74 mg 7%
    Iron 1 mg 4%
    Vitamin A 624 iu 12%
    Calories 209 kcal 10%
    Sugars 3 g %



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