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

분량

20 minutes

활동 시간

30 minutes

총 시간

요리 시작

재료

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

방향

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.

영양 정보

1회 제공량

1/2 cup

칼로리

지방 전체

4.2 g

포화 지방

1.4 g

불포화 지방

트랜스 지방

0 g

콜레스테롤

5.9 mg

나트륨

307.3 mg

탄수화물 전체

13.1 g

식이섬유

1.6 g

총 당류

4.8 g

단백질