"Healthfully Loaded" Mexican Street Corn Salad
Traditional Mexican Street Corn salad doesn't have tomatoes and avocado, therefore I called this "healthfully loaded". It is creamy, packed with fresh flavors, and so easy to make. And bonus - your kids will love it too!
Ingredients
- 2 cup Cherry Tomatoes halved
- 6 ears Corn
- 2 cup Cilantro fresh, roughly chopped
- 1/2 Red Onion diced
- 2 Avocados Hass, diced
- 3/4 cup Queso Fresco cheese (or Cotija), crumbled
DRESSING
- 2 Limes juiced
- 2 tbsp Avocado oil or Olive
- 1/2 cup Greek Yogurt 0% fat plain
- 1 tsp Cumin
- 1/2 tsp Ground red pepper or Cayenne
- 1 1/4 tsp Chili Powder
- 1/2 tsp Smoked paprika
- Salt & Pepper to taste
Instructions
- 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!
Notes
Nutrition
Nutrition Facts
"Healthfully Loaded" Mexican Street Corn Salad
Amount per Serving
Calories
252
% Daily Value*
Fat
15.5
g
24
%
Saturated Fat
4.2
g
26
%
Cholesterol
10
mg
3
%
Sodium
127
mg
6
%
Potassium
583
mg
17
%
Carbohydrates
24.9
g
8
%
Fiber
6.4
g
27
%
Sugar
4.9
g
5
%
Protein
8.3
g
17
%
Calcium
127
mg
13
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!