Healthy Mexican Street Corn Salad (Edit recipe)

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There's just something about the flavors of Mexican street corn that simply cannot be beat! It's one of my husband's very favorite things, so I wanted to see how I could whip up a healthier version we could enjoy any time we want. This one is full of protein, veggies, and lots of flavor and makes for the perfect side alongside the protein of your choice (we love it with steak or grilled chicken)!

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PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

16

Serves: 4-6

Ingredients

16 oz Frozen Corn, 1 bag, thawed
1 Tbsp Extra Virgin Olive Oil, or avocado oil
1 Red Bell Pepper
0.5 Red Onion, diced
1 Jalapeño Pepper, deseeded and finely chopped
0.5 cup Cilantro
0.5 cup Plain Greek Yogurt
1 Lime, juiced
0.25 tsp Garlic Powder
0.5 tsp Cumin, Ground
0.5 tsp Chili Powder
0.5 tsp Smoked Paprika
1 tsp Salt
0.25 tsp Black Pepper
0.333 cup Cotija Cheese, plus more for topping
1 Avocado

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add olive or avocado oil to a large sauté pan over medium/high heat. Add corn, and cook for 5-6 minutes, until corn has a nice char to it. Set aside in a bowl to cool while making the rest of the salad.
Make dressing by mixing together Greek yogurt, lime juice, garlic power, cumin, chili powder, smoked paprika, salt and pepper.
Add chopped bell pepper, red onion, jalapeño, cilantro, and cojita to a large bowl with corn. Pour in sauce, and toss to coat completely.
Gently stir in cubed avocado.
Top with extra cojita cheese, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	205
Fat:	11 g
Carbohydrates:	18 g
Protein:	9 g
Cholesterol:	25 g
Sodium:	681 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated for total recipe.