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Healthy Mexican Street Corn Salad Recipe

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3.8 from 10 reviews

This Healthy Mexican Street Corn Salad is a vibrant, flavorful appetizer that combines charred corn with crisp vegetables and a creamy, tangy yogurt-based dressing. Perfect as a snack, side dish, or dip, it's a fresh twist on the classic Mexican street corn, keeping the ingredients wholesome and light.

  • Total Time: 30 minutes
  • Yield: 10 servings (½ cup each)

Ingredients

Main Ingredients

  • 4 cups corn (fresh, frozen thawed, or canned)
  • 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 tablespoons)
  • 1 teaspoon salt
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • ⅓ cup crumbled cotija cheese + additional for sprinkling on top

Instructions

  1. Char the Corn: Heat a large skillet over high heat and add 1 tablespoon of avocado oil. Once the oil is hot, add 4 cups of corn and cook for 4-6 minutes, tossing occasionally until the corn is slightly charred with some brown bits to develop a roasted flavor.
  2. Cool the Corn: Transfer the charred corn to a large bowl and allow it to cool down to room temperature.
  3. Prepare Vegetables: Dice ½ red bell pepper, ½ red onion, and 1 jalapeno (deseeded). Chop ½ cup of fresh cilantro. Add all these vegetables to the bowl with the cooled corn.
  4. Make the Dressing: In a small bowl, whisk together ½ cup Greek yogurt, juice of 1 large lime (about 3 tablespoons), 1 teaspoon salt, ½ teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon smoked paprika until smooth. Stir in ⅓ cup crumbled cotija cheese.
  5. Combine Salad: Pour the yogurt dressing over the corn and vegetable mixture. Stir well to evenly coat all the ingredients with the flavorful dressing.
  6. Garnish and Serve: Sprinkle additional crumbled cotija cheese and chopped cilantro on top of the salad for extra flavor and presentation.
  7. Storage: Store leftovers in an airtight container in the refrigerator for up to five days, making it a great make-ahead dish.

Notes

  • For the best flavor, use fresh or frozen corn that has been thawed and drained.
  • Char the corn on high heat for a smoky, roasted taste but avoid burning.
  • Adjust the jalapeno quantity for desired heat level.
  • This salad can be served chilled or at room temperature.
  • Use Greek yogurt to keep the dish creamy yet healthy, as a substitute for mayonnaise or sour cream.
  • For a vegetarian option, omit cotija cheese or substitute with vegan cheese.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://avascooking.com/healthy-mexican-street-corn-salad-recipe/