Lunch

Healthy Mexican Street Corn Salad

Name: Healthy Mexican Street Corn Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 servings
Cuisine: Bowl🍲
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

Bowl🍲

Salad🥗

Vegetarian🥗

10 servings

分量

20 minutes

調理時間

30 minutes

総時間

料理を始める

材料

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

手順

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.

栄養

サービングサイズ

1/2 cup

カロリー

脂肪総量

4.2 g

飽和脂肪

1.4 g

不飽和脂肪

トランス脂肪

0 g

コレステロール

5.9 mg

ナトリウム

307.3 mg

炭水化物総量

13.1 g

食物繊維

1.6 g

糖質総量

4.8 g

タンパク質