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–+ servings
corn salad in a bowl with a spoon
Erin Antoniak

Healthy Mexican Street Corn Salad

4.99 from 177 votes
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!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 1/2 cup servings
Course: Appetizer, dip, holiday, Snack
Cuisine: Mexican
Calories: 98
Ingredients Method Nutrition

Ingredients
  

  • 4 cups corn can be fresh or frozen (I've used canned and on the cob - if frozen, thaw first)
  • 1 tbsp avocado oil
  • 1/2 red bell pepper diced
  • 1/2 red onion diced
  • 1 jalapeno deseeded and diced small
  • 1/2 cup cilantro chopped
  • 1/2 cup Greek yogurt
  • 1 large lime juiced (about 3 tbsp)
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/3 cup crumbled cotija cheese + more for sprinkling on top

Method
 

  1. 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.
  2. Pour into a large bowl and let cool.
  3. Prepare the rest of your veggies (peppers, onion, and cilantro) by chopping. Once chopped, add them to the bowl with the corn.
  4. In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, paprika. Stir in cheese.
  5. Add yogurt sauce to bowl and stir to combine everything well.
  6. Top with more cheese and cilantro.
  7. Store in fridge for up to five days.

Nutrition

Calories: 98kcalCarbohydrates: 15gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 5mgSodium: 297mgPotassium: 193mgFiber: 2gSugar: 4gVitamin A: 523IUVitamin C: 15mgCalcium: 44mgIron: 1mg

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