Easy Mexican Street Corn Salad
This easy to prepare, tasty salad is bursting with incredible flavors!
Servings: 4 servings
Calories: 148kcal
Ingredients
- 4 ears of corn kernels sliced on cobs, about 4 cups of kernels
- 1 teaspoon olive oil
- 3 tablespoons Greek yogurt plain
- 2 garlic cloves minced
- 1 jalapeno minced, seeds removed (optional)
- 1/2 lime juiced
- 2 teaspoons cumin
- 1/2 teaspoon chili powder
- 1/3 cup cojita cheese crumbled
- 1 red onion small, finely chopped
- 1/4 cup scallions chopped
- 2 tablespoons cilantro fresh, chopped (optional)
Instructions
- Preheat your broiler and place the corn kernels in a baking dish or sheet.
- Drizzle with olive oil and then broil, stirring once halfway through, for 8 to 10 minutes, until lightly charred. Once the corn is cooked, remove from the oven and set aside.
- In a bowl, combine Greek yogurt, garlic, jalapeno, lime juice, cumin, and chili powder in a bowl to make the dressing.
- Then, in a separate bowl, combine charred corn, cojita cheese, and red onion. Add dressing and toss. Top with scallions and cilantro and enjoy!
Nutrition
Serving: 1cup | Calories: 148kcal | Carbohydrates: 22g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 168mg | Potassium: 367mg | Fiber: 3g | Sugar: 8g | Vitamin A: 424IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 1mg |
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