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Mexican Street Corn Salad

Active Time: 20 Minutes

Total Time: 20 Minutes

Serves: 4


Mexican Street Corn Salad


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


Serving Size: 4 servings (1/2 cup each)
  • Calories 209kcal -
  • Total Fat 13g -
  • Saturated Fat 4g -
  • Cholesterol 13mg -
  • Sodium 119mg -
  • Carbohydrates 22g -
  • Fiber 3g -
  • Protein 5g -