Healthy Mexican Street Corn Salad Recipe
This Healthy Mexican Street Corn Salad is a vibrant and flavorful dish combining charred corn with fresh vegetables and a zesty yogurt-based dressing. It’s a lighter, nutritious take on the classic Mexican elote flavors, perfect as a side or a healthy snack, ready in just 30 minutes and serving 10.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Corn and Vegetables
- 4 cups corn (fresh, frozen thawed, canned, or on the cob)
- 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
Dressing and Toppings
- 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, plus more for sprinkling on top
Instructions
- Char the Corn: Heat a large skillet over high heat with avocado oil. Once the oil is hot, add the corn. Cook for 4-6 minutes, tossing occasionally, until the corn is slightly charred and brown bits develop, giving it a roasted flavor.
- Cool the Corn: Transfer the charred corn to a large bowl and allow it to cool to room temperature to prevent wilting the fresh ingredients.
- Prepare Vegetables: Dice the red bell pepper and red onion, deseed and finely dice the jalapeno, and chop the cilantro. Add all these prepared vegetables to the bowl with the cooled corn.
- Make the Dressing: In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, and smoked paprika. Stir in 1/3 cup of crumbled cotija cheese until well combined.
- Combine Salad: Pour the yogurt dressing over the corn and vegetables, then stir thoroughly to evenly coat all ingredients with the sauce.
- Garnish and Serve: Top the salad with additional cotija cheese and chopped cilantro for garnish. Serve immediately or refrigerate.
- Storage: Store leftovers in an airtight container in the refrigerator for up to five days, allowing flavors to meld further.
Notes
- Char the corn well for authentic smoky flavor; this can be done on a grill if preferred.
- If cotija cheese is unavailable, feta can be used as a substitute.
- Adjust the amount of jalapeno according to your preferred spice level.
- This salad is best served chilled or at room temperature and can be made a day ahead.
- For a vegan version, substitute Greek yogurt and cotija cheese with plant-based alternatives.
