Creamy Corn Salad
Servings: 8
Calories: 177kcal
Creamy Corn Salad is a quick and easy side that's ideal to serve as part of your next Mexican meal.
Ingredients
- 600 g frozen, fresh or canned corn kernels
- 2 spring onions (scallions), finely sliced
- 2 tbsp roughly chopped fresh coriander (cilantro)
- 50 g freshly grated parmesan
- 2 tbsp sour cream
- 2 tbsp whole-egg mayonnaise
- 1 lime, juiced
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tsp onion powder
- 100 g crumbled Danish feta
- 1 fresh jalapeño, sliced (optional)
Instructions
- Steam the fresh or frozen corn by adding it to a microwave-safe container with a splash of water. With the lid ajar, microwave for 2–3 minutes until cooked. Alternatively, bring a small pot of water to the boil and cook the corn for 2–3 minutes. Rinse in cold water and drain. If using tinned corn, simply drain it.
- Add the corn, spring onion, coriander, parmesan, sour cream, mayonnaise, lime juice, salt, pepper and onion powder to a large bowl. Stir to combine.
- Crumble over the feta and top with sliced jalapeño, if using.
Notes
MAKE AHEAD
Prepare the salad but hold off topping with the feta and sliced jalapeños to retain maximum freshness. Store for up to 3 days in the fridge. Top with feta and jalapeños just before serving.LEFTOVERS
Store for up to 3 days in the fridge.Nutrition Facts
Creamy Corn Salad
Amount per Serving
Calories
177
% Daily Value*
Fat
10
g
15
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
2
g
Cholesterol
21
mg
7
%
Sodium
580
mg
25
%
Potassium
215
mg
6
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
395
IU
8
%
Vitamin C
9
mg
11
%
Calcium
131
mg
13
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Scan for full recipe:
