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

servings

20 minutes

active time

30 minutes

total time

Start Cooking

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

Directions

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.

Nutrition

Serving Size

1/2 cup

Calories

Total Fat

4.2 g

Saturated Fat

1.4 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

5.9 mg

Sodium

307.3 mg

Total Carbohydrate

13.1 g

Dietary Fiber

1.6 g

Total Sugars

4.8 g

Protein