Mexican Charred Corn Salad
This is a light charred corn salad tossed in a simple Mexican vinaigrette. Tastes great served warm or cold!
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Servings: 4 -6
Calories: 124
- 4 fresh cobs of corn
- 1 cup cilantro
- 1 jalapeno seeded, ribs removed and diced small
- zest and juice of 1 lime
- 2-3 tbs olive oil
- 2 tsp sugar
- salt & pepper
Char the corn on high heat preheated grill for about 5 minutes, turning every minute until evenly charred.
While the corn cools make the vinaigrette by combining lime zest, lime juice, olive oil, sugar, and salt & pepper to taste, whisking to combine.
Cut corn from the cob, add to the vinaigrette along with cilantro and jalapeno. Toss to combine.
Serve right away at room temperature, or refrigerate and serve cold. Will keep in fridge for 1 week.
Serving: 1cup | Calories: 124 | Total Carbs: 23.9g | Protein: 3.5g | Fat: 3.7g | Fiber: 2.6g | Net Carbs: 21g