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Creamy Tex-Mex Corn Salad with Green Chile Dressing
This Creamy Tex-Mex Corn Salad with Green Chile Dressing is going to be the star of your summertime table! Creamy and loaded with vegetables, it's a family and a crowd pleaser!
Prep Time
25
minutes
mins
Total Time
25
minutes
mins
Course:
Salad
Cuisine:
TexMex
Servings:
8
Calories:
273
kcal
Author:
Karlynn Johnston
Ingredients
4
cups
fresh or frozen corn kernels
1
red pepper, cleaned and sliced into strips
1
cup
diced tomatoes, drained
2
green onions, chopped, white included
1
avocado, pitted, peeled and diced
Green Chile Dressing
one
127 millilitre can
chopped green chiles, drained
3/4
cup
mayo
1/4
teaspoon
cumin ( or to taste)
1/4 cup
minced cilantro
2
tablespoons
lime juice
1
teaspoon
salt ( to taste)
Instructions
Place all of the corn salad ingredients into a large bowl.
Whisk together the dressing ingredients. Pour over the corn salad. Toss gently to coat the ingredients completely.
Cover with plastic wrap and refrigerate for 1-3 hours. Serve cold.
Nutrition
Calories:
273
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Cholesterol:
8
mg
|
Sodium:
432
mg
|
Potassium:
448
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
700
IU
|
Vitamin C:
31.7
mg
|
Calcium:
12
mg
|
Iron:
0.9
mg