Mexican Street Corn Salad
Mexican Street Corn Recipe Salad with this easy and healthy recipe. Featuring roasted corn, tangy lime, creamy Cotija cheese, and a touch of spice, this quick salad is perfect as a side dish, snack, or topping for tacos.
Send This to Me![convertkit_form form="8159213"]
Ingredients
- 2 cup Corn Kernels or 2 cups of Corn Kernels
- 3 tablespoons Yogurt
- 1/2 tablespoon Fresh Cream
- 1 Jalapeños chopped
- 1 Tomato diced
- 2 Spring Onions chopped
- 2 tablespoon Coriander Leaves chopped
- 1/2 cup Cotija Cheese or Feta Cheese if Cotija is unavailable
- 1 teaspoon Chili Flakes
- 2 tablespoons Lemon Juice
Instructions
- Roast corn on the cob until slightly charred or lightly toast corn kernels in a pan.
- Cool the roasted corn, then cut the kernels off the cob.
- Mix 3 tablespoons of high-protein hung yogurt with 1/2 tablespoon of fresh cream to make the dressing.
- Finely chop a handful of jalapeños, dice 1 tomato, and slice 2 spring onions.
- Combine the chopped jalapeños, tomato, and spring onions with the corn kernels in a large bowl.
- Stir in a handful of fresh coriander leaves.
- Crumble 1/2 cup of Cotija cheese (or vegan alternative) into the bowl.
- Pour the yogurt dressing over the salad and mix well.
- Drizzle 2 tablespoons of lemon juice and sprinkle 1 teaspoon of chili flakes on top. Toss to combine.
- Transfer to a serving dish and enjoy immediately, or chill in the refrigerator before serving.
Nutrition
Calories: 223kcalCarbohydrates: 32gProtein: 9gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 618mgPotassium: 526mgFiber: 5gSugar: 12gVitamin A: 1284IUVitamin C: 28mgCalcium: 162mgIron: 1mg