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Healthy Mexican Street Corn Salad Recipe

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★★★★★

4.5 from 104 reviews

A quick and healthy twist on classic Mexican street corn, this vibrant salad features lightly charred corn mixed with a creamy, tangy dressing made from reduced-fat mayo and nonfat Greek yogurt. Enhanced with lime juice, garlic, chili powder, smoked paprika, Cotija cheese, jalapeno, and fresh cilantro, this refreshing dish is perfect as a side or a light snack, ready in just 20 minutes.

Ingredients

Scale

Corn

  • 4 cups corn (fresh, frozen, or canned)
  • 1 tbsp olive oil

Dressing

  • 3 tbsp reduced fat mayonnaise
  • 3 tbsp nonfat Greek yogurt (or more mayo)
  • 1 lime (juice only)
  • 1 clove garlic, minced
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • Salt and pepper to taste

Add-ins

  • 1/2 cup Cotija cheese
  • 1 jalapeno, seeded and diced
  • 1/4 cup cilantro, chopped

Instructions

  1. Char corn in a hot skillet: Heat 1 tablespoon of olive oil in a skillet over high heat. Add the corn and cook for about 3-5 minutes, stirring occasionally until the kernels develop a light char and brown edges. For frozen or canned corn, this may take a bit longer. Once charred, remove the skillet from heat and set the corn aside.
  2. Make the dressing: In a large bowl, whisk together the reduced fat mayonnaise, nonfat Greek yogurt, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper until smooth and well combined.
  3. Combine salad ingredients: Stir the charred corn, Cotija cheese, diced jalapeno, and chopped cilantro into the dressing. Gently mix until the ingredients are evenly incorporated. Taste the mixture and adjust seasoning if needed.
  4. Refrigerate before serving: Cover the bowl and refrigerate the salad until chilled, at least 20 minutes to allow flavors to meld.
  5. Garnish and serve: Just before serving, sprinkle a pinch of smoked paprika over the salad as a vibrant garnish. Serve chilled as a refreshing side dish or snack.

Notes

  • You can use fresh, frozen, or canned corn according to availability, but fresh or thawed frozen corn tends to char better.
  • Adjust the level of jalapeno to control the spice; removing seeds reduces heat.
  • For a dairy-free version, substitute Cotija with a vegan cheese alternative and use vegan mayo and yogurt.
  • If you don’t have Cotija cheese, crumbled feta or grated Parmesan can be used as a substitute.
  • This salad can be made a few hours ahead and stored in the refrigerator for up to 2 days.

Keywords: Mexican street corn salad, healthy corn salad, grilled corn salad, low fat Mexican salad, Cotija cheese corn, lime corn salad

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