Healthy Mexican Street Corn Salad
For a lettuce-less salad that hits the spot, Healthy Mexican Street Corn Salad is the perfect recipe. Great for a crowd and made with bell pepper, cotija cheese, and more!
Servings 10 ½ cup servings
Calories 98kcal
Ingredients
- 4 cups corn can be fresh or frozen (I've used canned and on the cob - if frozen, thaw first)
- 1 tablespoon avocado oil
- ½ red bell pepper diced
- ½ red onion diced
- 1 jalapeno deseeded and diced small
- ½ cup cilantro chopped
- ½ cup Greek yogurt
- 1 large lime juiced (about 3 tbsp)
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ⅓ cup crumbled cotija cheese + more for sprinkling on top
Instructions
- Heat a large skillet over high heat with avocado oil. Once hot, add corn in. You want to char your corn slightly so it has a roasted flavor and some brown bits. This will take about 4-6 minutes, toss occasionally.
- Pour into a large bowl and let cool.
- Prepare the rest of your veggies (peppers, onion, and cilantro) by chopping. Once chopped, add them to the bowl with the corn.
- In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, paprika. Stir in cheese.
- Add yogurt sauce to bowl and stir to combine everything well.
- Top with more cheese and cilantro.
- Store in fridge for up to five days.
Nutrition
Calories: 98kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 297mg | Potassium: 193mg | Fiber: 2g | Sugar: 4g | Vitamin A: 523IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 1mg