Ramadan Recipe: Mexican Corn Salad
- Publish date: Sunday، 01 December 2024 Last update: Wednesday، 19 February 2025
Ramadan table is never complete with a delicious salad. This exceptional Mexican Corn Salad will be a side dish to enjoy throughout the holy month. It is refreshing, easy to make, and filled with nutrients.
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Mexican Corn Salad
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- 20 Minutes
- 6 Serving
- 193 Calories
- 2 canned corn, drained and washed
- 1 red pepper, diced
- 1 yellow pepper, diced
- ¼ cup sliced jalapenos
- ¼ cup spring onions
- ¼ fresh cilantro, chopped
Vegetables
- 4 tbsp mayonnaise
- 3 tbsp Greek yogurt
- 1 lime, juiced
- 4 tsp paprika powder
- 2 tsp chili powder
- 1 tsp hot sauce, your choice
- Salt and pepper to taste
Dressing
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Method & Directions of Mexican Corn Salad
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- 15 Minutes
- Char the Corn
تم نسخ الرابطCook your corn in a skillet with some butter until it is beautifully charred.
- Make the Dressing
تم نسخ الرابطWhisk the mayonnaise, Greek yogurt, lime juice, paprika powder, chili powder, hot sauce well together. Salt and pepper to taste.
- Assemble Your Salad
تم نسخ الرابطToss the chopped veggies and charred corn into the dressing. Mix well and make sure everything is covered with the dressing evenly. Serve and enjoy!
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Nutrition Facts of Mexican Corn Salad
| Calories | 193 |
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