Mexican Sweetcorn Salad

Slightly charred sweetcorn with a subtle chilli kick and freshness from the lime juice. This Mexican Sweetcorn Salad makes a perfect side dish and is so easy and tasty.

If you follow my blog regularly, you’ll know a couple of things about me; I’m quite fussy and I love Mexican food. I was looking for a sweetcorn side dish and this recipe caught my eye on Pinterest. As with most recipes I see, I have adapted it to my tastes and now have a fantastic side dish using one of my favourite ingredients – sweetcorn!

When I was at school, like all children I often fancied a snack when I came home. One of my favourite things to eat was sweetcorn straight from the tin. My love for sweetcorn is quite specific though – it has to be tinned and it has to be with added salt and sugar. Frozen sweetcorn just doesn’t cut it and I have occasionally found corn on the cob in restaurants that I like. When I say occasionally, I mean just Nando’s!

This recipe has quickly become one of our favourites. As there are only two of us, I started off by making half the amount but I quickly started making the full amount so that there are left overs but more often than not we have to stop ourselves demolishing the whole lot!

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Mexican Sweetcorn Salad

Slightly charred sweetcorn with a subtle chile kick and freshness from the lime juice. This Mexican Sweetcorn Salad makes a perfect side dish and is so easy and tasty.

Course Side Dish
Cuisine Mexican
Keyword Salad, Mexican, Sweetcorn
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 174 kcal
Author Curly

Ingredients

  • 680 g sweetcorn (2 large tins) drained
  • 2 tbsp olive oil
  • 3 tbsp mayonnaise light
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • ¼ tsp chile powder (ancho)
  • ½ tsp sea salt
  • 30 g feta

Instructions

  1. Heat the oil in a pan over a medium heat. Add the sweetcorn and let it cook until it starts to char making sure you stir it occasionally

  2. In a bowl mix together the mayonnaise, lime juice, garlic, chile powder and salt 

  3. When the sweetcorn is nicely charred, let is cool for a couple of minutes before adding to the mayonnaise mix

Recipe Notes

Keep in the fridge for 2-3 days 

Nutrition Facts
Mexican Sweetcorn Salad
Amount Per Serving
Calories 174 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 2g 10%
Cholesterol 7mg 2%
Sodium 312mg 13%
Potassium 306mg 9%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 7g
Protein 4g 8%
Vitamin A 5.3%
Vitamin C 9.5%
Calcium 2.7%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

3 thoughts on “Mexican Sweetcorn Salad

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