The barbecue and pool party season has begun, folks! That’s why I want to share with you this colorful Mexican Street Corn Salad recipe that is an ideal summer side dish, which can also be a great option for a trip to the beach or picnic.
Traditional Mexican Street Corn Salad doesn’t have tomatoes and avocado, therefore I called this “healthfully loaded“. A little more vegetables and color means more health benefits. It is tangy, a bit creamy, packed with fresh flavors, and so easy to make. And bonus – your kids will love it too!
The main ingredients of this flavorful Mexican Street Corn Salad are corn and avocado, so let’s find out more about them and their impact on your health.
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Mexican Street Corn Salad ingredients
Corn, the king of this Mexican Street Corn Salad
Corn can be considered both a vegetable and a cereal grain.
It originated in Mexico over 9,000 years ago and is known by its original name “maize” in many parts of the world. It is usually white or yellow but also can be red, purple, or blue.
Moreover, whole corn is high in carbs and packed with fiber, vitamins (C, B), and minerals (magnesium, selenium, zinc, and potassium). Finally, the complex carbohydrates in corn (in its whole form) are very healthy. Corn is also relatively low in protein and fat, and gluten-free.
One cup of sweet yellow corn contains:
Calories: 177 calories
Carbs: 41 grams
Protein: 5.4 grams
Fat: 2.1 grams
Fiber: 4.6 grams
Vitamin C: 17% of the daily value (DV)
Thiamine (vitamin B1): 24% of the DV
Folate (vitamin B9): 19% of the DV
Magnesium: 11% of the DV
Potassium: 10% of the DV
- Eating corn may benefit eye health
- May prevent diverticular disease and other digestive issues
- It may help prevent colon cancer
- Promotes heart health
- It is higher in protein than many other vegetables (though not enough for a meal in exclusivity), which makes it a good choice for plant-based eaters
- A large number of industrial products contain corn, from soda to chips and cereals, which is processed corn (oil, syrup) that is not good for your health. Always give preference to whole corn from organic production (as corn is one of the most genetically modified crops in the world)
- Balance is important in everything, like anything else, moderate the amount of corn you include in your diet.
- This grain could spike your blood sugar, so be careful if you have diabetes.
Did you know that avocado is a fruit? And it is a superfood, too!
Avocado is loaded with healthy fats, fiber, and various nutrients. It is high in potassium, vitamins C, E, K, and B-6, riboflavin, niacin, folate, magnesium, and omega-3 fatty acids.
One-half of avocado (about 100gr) contains:
Health benefits of Avocado
- Can lower cholesterol and triglyceride levels
- Avocado fat content may help with absorbing nutrients from plant foods
- It is loaded with antioxidants that can protect your eyes
- It lowers the risk of depression
- Avocado helps relieve symptoms of arthritis and help you lose weight
Tips for serving this Mexican Street Corn Salad
- Serve it with some grilled protein like chicken, a vegan veggie burger, or alongside many other dishes at a party.
- You can serve it just after you make it, but it is best after it chills a bit.
- You can use leftovers for making a burrito with guacamole, black bean dip, chicken, etc. And Margaritas of course!
- You can use Cotija cheese (a delicious Mexican cheese made of cow’s milk) or the Queso Fresco cheese that I am using in this recipe. They are both very similar cheeses.
“Healthfully Loaded” Mexican Street Corn SaladYum
- Preheat grill on high for about 15 minutes.
- Meanwhile, prep the corn. Cut the ends off of corn husks, removing extra pieces of husk that will be at risk for catching fire. If you like char on the kernels, then remove some of the husk completely.
- When grill is preheated, turn the heat down a bit to a medium-high, and place the corn directly on the grill. Cover and cook 15-20 minutes, rotating about every 5 minutes with tongs.
- When the corn is done, remove and place aside to cool for a bit.
- Meanwhile, in a small bowl, make the dressing. Combine and mix Greek yogurt, Avocado oil, lime juice, cumin, ground red pepper, chili powder, and about 1/4 teaspoon both salt and pepper.
- In a large bowl, combine the halved cherry tomatoes, diced red onion, diced avocado, crumbled Queso Fresco, and chopped cilantro.
- When the corn is cooled enough to handle, remove the husks and carefully cut the kernels off of the ear. I do this by placing the corn vertically on the cutting board and cutting downward against the cob. Add the corn kernels to the large bowl.
- Add the small bowl of dressing into the large salad bowl. Stir gently to combine. Taste and add more salt and pepper to your liking. Enjoy!
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