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RECIPE
7 INGREDIENTS3 STEPS30min

Tex-Mex Toasted Corn Salad

4.0
1 Ratings
This salad makes a fantastic side dish that goes with almost any entrée.
Tex-Mex Toasted Corn Salad Recipe | SideChef
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This salad makes a fantastic side dish that goes with almost any entrée.
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
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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
30min
Total Time
$0.71
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1 tsp
1/2 cup
1
1/4 cup
Fresh Cilantro , chopped
1
Lime , juiced, zested
1/2 Tbsp
Cholula Pepper Sauce
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Nutrition Per Serving

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CALORIES
369
FAT
7.4 g
PROTEIN
9.2 g
CARBS
69.2 g

Cooking Instructions

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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 (1/4 cup) , Lime (1) , and Cholula Pepper Sauce (1/2 Tbsp) . 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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Nutrition Per Serving
Calories
369
% Daily Value*
Fat
7.4 g
9%
Saturated Fat
2.7 g
14%
Trans Fat
0.0 g
--
Cholesterol
10.1 mg
3%
Carbohydrates
69.2 g
25%
Fiber
7.0 g
25%
Sugars
2.3 g
--
Protein
9.2 g
18%
Sodium
86.8 mg
4%
Vitamin D
--
--
Calcium
28.6 mg
2%
Iron
2.5 mg
14%
Potassium
295.5 mg
6%
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