Tex-Mex Toasted Corn Salad

Bettyskitchen's picture

Nov. 15, 2016

Betty demonstrates how to make Tex-Mex Toasted Corn Salad. This salad features fresh corn, cut from the cob and toasted. The corn is combined with sour cream, red bell pepper, cilantro, lime zest, lime juice, and Cholula pepper sauce. This makes a fantastic side dish that goes with almost any entrée.


Fresh corn 4 , shucked and silked
Olive oil 1 Teaspoon
Sour cream 1/2 Cup (8 tbs)
Red bell pepper 1 Small , finely chopped
Cilantro 1/4 Cup (4 tbs) , chopped
Lime 1 , zest and juice
Pepper sauce 2 Teaspoon ((Cholula))



1. Cut kernels from ears of fresh corn. (You will get about 1 cup per ear.)

2. Place olive oil in a large skillet and heat until shimmering.

3. Add corn kernels to oil and cook for 5 to 10 minutes, stirring continuously, until corn is heated through and nicely browned. Remove from heat and cool.

4. Once corn has cooled, add sour cream, chopped red bell pepper, chopped cilantro, zest and juice of 1 lime, and Cholula sauce.

5. Mix well to combine.


6. Serve either immediately at room temperature or store in refrigerator for up to 3 days and serve chilled. Enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 208Calories from Fat 77

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 155 mg6.46%

Total Carbohydrates 32 g10.7%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 6 g12%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet