Light, creamy, and full of zesty flavor, this macro-friendly Mexican Street Corn Salad is the ultimate summer side dish. Perfect for BBQs, potlucks, or family dinner!
Equipment
- 1 Large mixing bowl
- 1 whisk
- 1 Cutting board + knife
- measuring spoons
- 1 Serving spoon
Ingredients
- 4 cups Corn (fresh, frozen, or canned)
- 1 tbsp Olive oil
- 3 tbsp Reduced fat mayo
- 3 tbsp Non-fat Greek yogurt
- 1 Lime (juice only)
- 1 clove Garlic, minced
- 1/2 tsp Chili powder
- 1/4 tsp Smoked paprika
- 1/2 cup Cojita cheese
- 1 Jalapeno, seeded and diced
- 1/4 cup Cilantro, chopped
- Salt & pepper, to taste
Instructions
- Heat olive oil in a skillet over high heat. Cook the corn for approximately 3-5 minutes, stirring occasionally until it develops a light char and browns slightly on the edges. Remove from heat and set aside.
- In a large bowl, combine mayonnaise, Greek yogurt, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. Add the cooked corn, Cotija cheese, and chopped cilantro. Gently toss until all ingredients are evenly distributed. Taste and adjust seasonings if necessary.
- Cover the bowl and refrigerate until the salad is chilled. Just before serving, sprinkle a little smoked paprika on top as garnish.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, for optimal freshness and texture, it's best enjoyed the same day it's made.
Feel free to customize this salad with your favorite vegetables or additional toppings such as black beans, diced bell peppers, or sliced jalapeños for an extra kick of heat.
Nutrition
Calories: 141kcalCarbohydrates: 19gProtein: 6gFat: 4g
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