Mexican Corn Salad
 
Prep time
Cook time
Total time
 
This creamy Mexican inspired corn can be eaten as a side dish, taco topping or light dip. For a lighter version, use ½ cup of sour cream.
Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 6-8 servings
Ingredients
  • 6 ears of corn
  • 1 cup sour cream
  • 2 T low fat mayo
  • 2 T cilantro, chopped
  • 1½ T lime juice
  • ¾ tsp onion or garlic powder
  • ⅓ cup crumbled feta *optional
  • 1 tsp salt
  • Freshly cracked black pepper
Instructions
  1. Bring a large stock pot to a boil. Season with salt and add the corn. When the water returns to a boil, cook for about 5 - 6 minutes (or occurring to your personal preference).
  2. Remove the corn and rinse with cold water to stop the cooking process.
  3. Let the corn cool completely before removing the kernels.
  4. In a large bowl, combine all of the ingredients and mix well.
Recipe by A Sue Chef at http://www.asuechef.com/creamy-mexican-corn-salad/