Healthy Mexican Street Corn Salad
A vibrant Mexican street corn salad with charred corn, crisp vegetables, and tangy Greek yogurt dressing. Protein-rich and healthier than traditional versions, perfect for summer gatherings!
Ingredients
Corn and Base
- 4 cups corn kernels fresh, frozen (thawed), or canned
- 1 tbsp avocado oil for charring corn
Fresh Vegetables
- 1/2 red bell pepper diced
- 1/2 red onion diced
- 1 jalapeño pepper deseeded and finely diced
- 1/2 cup fresh cilantro chopped
Creamy Dressing
- 1/2 cup Greek yogurt plain, full-fat or low-fat
- 3 tbsp fresh lime juice from 1 large lime
- 1 tsp salt kosher or sea salt
- 1/2 tsp chili powder regular or ancho variety
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/3 cup cotija cheese crumbled, plus extra for topping
Instructions
- Heat a large skillet over high heat for about 2 minutes. Add avocado oil and swirl to coat the bottom.
- Add corn kernels to the hot skillet. Let sit undisturbed for 2 minutes to develop brown spots.
- Toss corn and continue cooking for 4-6 minutes total, stirring occasionally, until kernels have scattered brown patches.
- Transfer charred corn to a large mixing bowl and let cool for 5 minutes.
- While corn cools, dice red bell pepper and red onion into 1/4-inch pieces. Deseed jalapeño and dice very finely. Chop cilantro.
- Add prepared vegetables to the bowl with cooled corn.
- In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, and smoked paprika until smooth and creamy.
- Fold 1/3 cup crumbled cotija cheese into the dressing.
- Pour dressing over corn and vegetable mixture. Fold together gently but thoroughly until everything is evenly coated.
- Transfer to serving bowl and sprinkle with additional cotija cheese. Serve immediately, at room temperature, or chilled.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. For meal prep, store dressing separately and combine just before serving.
Substitutions: No cotija? Use feta cheese or Parmesan. Can't find avocado oil? Use vegetable oil or olive oil. For milder heat, use poblano pepper instead of jalapeño.
Make it a meal: Add black beans for extra protein, or top with grilled chicken, shrimp, or seasoned ground turkey.
Serving suggestions: Serve with tortilla chips as an appetizer, or pair with grilled meats, fish tacos, or as part of a taco bar spread.