Mexican Style Corn Salad

Ingredients

• Corn5/6 cup (125 g)
• Garlic1/2 clove (2 g)
• Red Onion1/4 count (38 g)
• Cheese1 slice (25 g)
• Jalapenos1 count (14 g)
• Cilantro2 tablespoon (6 g)
• Oil1 teaspoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked corn.

2. 2

   Step 2

   Heat a pan over medium-high heat.

3. 3

   Step 3

   Once heated, add and spread the oil, lower to medium heat.

4. 4

   Step 4

   Add the corn and cook for about 5 minutes until browned.

5. 5

   Step 5

   Meanwhile, chop the onion, garlic, jalapeno and cilantro. If you wish, you can wash the onion in salted water to reduce the bitterness.

6. 6

   Step 6

   In a bowl mix mayonnaise, shredded cheese, lemon juice, jalapeno, garlic, onion and cilantro.

7. 7

   Step 7

   You can use white/fresh, ricotta, mozzarella or ricotta cheese.

8. 8

   Step 8

   When the corn is ready, add to the mixture and season with salt and pepper to taste.

9. 9

   Step 9

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mexican Style Corn Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.