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7 INGREDIENTS • 3 STEPS • 30MINS

Tex-Mex Toasted Corn Salad

Name: Tex-Mex Toasted Corn Salad
Total time: PT1800.0S
Yield: 8
Ingredients: 4 Corn; 1 teaspoon Olive Oil; 1/2 cup Sour Cream; 1 Red Bell Pepper; 1/4 cup Fresh Cilantro; 1 Lime; 2 teaspoon Cholula Pepper Sauce

Recipe

4.0

1 rating

This salad makes a fantastic side dish that goes with almost any entrée.

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Tex-Mex Toasted Corn Salad

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Betty's Kitchen

I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.

https://www.youtube.com/user/bettyskitchen

This salad makes a fantastic side dish that goes with almost any entrée.

30MINS

Total Time

$0.59

Cost Per Serving

Ingredients

Servings

8

us / metric

4

Corn

1 tsp

Olive Oil

1/2 cup

Sour Cream

1

Small Red Bell Pepper

4 Tbsp

Fresh Cilantro, chopped

1

Lime, juiced, zested

2 tsp

Cholula Pepper Sauce

Nutrition Per Serving

VIEW ALL

Calories

369

Fat

7.4 g

Protein

9.2 g

Carbs

69.2 g

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Tex-Mex Toasted Corn Salad

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Betty's Kitchen

I am a retired math professor. I love sharing my homestyle recipes, many of them are traditional Southern dishes.

https://www.youtube.com/user/bettyskitchen

Cooking InstructionsHide images

step 1

Cut kernels from Corn (4) - you will get about 1 cup per ear. Place Olive Oil (1 tsp) in a large skillet and heat until shimmering. Add corn kernels to oil and cook for 5 to 10 minutes, stirring continuously, until corn is heated through and nicely browned.

step 2

Remove from heat and cool. Once corn has cooled, add Sour Cream (1/2 cup), chopped Red Bell Pepper (1), Fresh Cilantro (4 Tbsp), Lime (1), and Cholula Pepper Sauce (2 tsp). Mix well to combine.

step 3

Serve either immediately at room temperature or store in refrigerator for up to 3 days and serve chilled.

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