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Mexican Street Corn Salad

This Mexican Street Corn Salad is a healthy, easy spin on elote, the flavor so tasty Mexican street vendor edition of corn on the cob!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 181kcal
Author Susan

Ingredients

Dressing

  • ½ cup plain non-fat yogurt (about 80 g)
  • 1 tbsp lime-juice
  • 1 tsp honey
  • ½ tsp paprika
  • ½ tsp cumin

Salad

  • ½ cup cotija-cheese, crumbled, can sub feta
  • ½ cup packed fresh-cilantro chopped
  • ½ cup chopped red-onion
  • 1 red-bell pepper, seeded and chopped
  • ¼ tsp salt
  • 2 tbsp lime-juice
  • 1 clove garlic minced
  • 4 ears-corn (about 3 cups)
  • splash of oil

Instructions

  • Dressing: Mix all dressing-ingredients & then put aside.
  • Cook Corn: Heat oil on medium-high heat in a large skillet then add corn and garlic, cook for 15minutes, flipping regularly till corn starts to char somewhat. Gently toss with lime-juice & salt.
  • Serve: In a large-bowl, combine corn mixture, black-beans, onion, cilantro, pepper and cheese. Drizzle sauce over & serve warm or cold. Perfect over tacos, as a chip-dip.

Notes

  • If using greek-yogurt, then add a dash-milk to thin it out.
  • Instead, cook the ears of corn on the grill, then eliminate kernels & blend in lime-juice, garlic and salt.