Easy Mexican Street Corn Salad Recipe
Bring the flavors of Mexican street corn to your table with this easy Mexican street corn salad recipe. Made with charred corn, cotija cheese, fresh lime juice, and a creamy dressing, it's a crowd-pleasing side dish that's perfect for summer gatherings, taco nights, and weeknight dinners.
Ingredients
- 4 cups corn, cut off the cob (about 4-6 corns depending on size)
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp granulated garlic
- 1 red bell pepper, diced
- 1/4 cup green onion, minced
- 1/4 cup cilantro, minced
- 4 ounces cotija cheese, crumbled
Dressing Ingredients
- 2 tbsp avocado oil mayonnaise
- 2 tbsp plain whole milk yogurt
- 1 lime, juiced
- 1/4 tsp chili powder
Instructions
- Heat a large pan or grill pan over medium-high heat and add the oil (you can also cook these on a grill!). Once the pan is hot, add the corn kernels, sea salt, and garlic granules. Sauté and stir every 2 minutes, until the corn is slightly golden. If using fresh corn, this will take about 6-8 minutes. If using frozen corn, this will take a bit longer. Cook until the kernels get some color on them, then remove from the heat to slightly cool when done.
- As the kernels cook, chop the bell pepper, green onion, and cilantro and add to a large bowl. Add in the cojita cheese as well.
- In a small bowl, whisk together the mayo, yogurt, lime juice, and chili powder for the dressing.
- To finish, add the slightly cooled corn to the veggies and stir in the dressing to combine everything together.
Nutrition
Calories: 201kcal, Carbohydrates: 22g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 20mg, Sodium: 445mg, Potassium: 96mg, Fiber: 3g, Sugar: 1g, Vitamin A: 827IU, Vitamin C: 30mg, Calcium: 111mg, Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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