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Healthy Mexican Street Corn Salad Recipe

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This Healthy Mexican Street Corn Salad is a delicious and lighter take on the classic Mexican elote. Featuring charred corn mixed with a tangy, creamy dressing made from reduced-fat mayonnaise, nonfat Greek yogurt, lime juice, and spices, it’s topped with salty Cotija cheese, jalapeño, and fresh cilantro for a refreshing, zesty flavor perfect for summer gatherings or a quick side dish.

Ingredients

Salad Ingredients

  • 4 cups corn (fresh, frozen, or canned)
  • 1 jalapeno, seeded and diced
  • 1/2 cup Cotija cheese
  • 1/4 cup cilantro, chopped
  • Salt and pepper to taste

Dressing Ingredients

  • 1 tbsp olive oil
  • 3 tbsp reduced fat mayonnaise
  • 3 tbsp nonfat Greek yogurt (or more mayo)
  • 1 lime (juice only)
  • 1 clove garlic, minced
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika

Instructions

  1. Char the Corn: Heat the olive oil in a hot skillet over high heat. Add the corn and cook for about 3 to 5 minutes, stirring occasionally until the corn is lightly charred and browned on the edges. This step imparts a smoky flavor and enhances the texture. Remove from heat and set aside. Note that frozen or canned corn may require slightly longer cooking time to achieve the char.
  2. Prepare the Dressing: In a large bowl, whisk together the reduced-fat mayonnaise, nonfat Greek yogurt, lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper. This creamy dressing combines tangy, spicy, and smoky flavors to complement the sweet corn.
  3. Combine Salad Ingredients: Add the charred corn, diced jalapeño, Cotija cheese, and chopped cilantro into the bowl with the dressing. Gently mix everything together until the ingredients are evenly incorporated. Taste and adjust seasoning if necessary.
  4. Chill Before Serving: Cover the salad and refrigerate for at least 20 minutes to allow the flavors to meld and the salad to chill.
  5. Garnish and Serve: Just before serving, sprinkle additional smoked paprika over the salad for an extra touch of smoky flavor and vibrant color. Serve cold or at room temperature.

Notes

  • Fresh corn offers the best flavor, but frozen or canned corn works well too; just ensure it is well charred for optimal taste.
  • Adjust the amount of jalapeño according to your heat preference.
  • For a vegan version, substitute mayonnaise and Greek yogurt with plant-based alternatives and omit Cotija cheese or use a vegan cheese substitute.
  • This salad is best served the same day for fresh texture but can be stored in the refrigerator for up to 2 days.
  • Try serving it alongside grilled meats or tacos for a complete Mexican-inspired meal.

Find it online: https://lauracooks.com/healthy-mexican-street-corn-salad-recipe/