Easy Mexican Street Corn Salad Delight
Sweet summer corn lightly coated with lime-infused light mayonnaise and Greek yogurt, accented with chili powder, fresh cilantro, scallions, and crumbled cotija cheese. This vibrant Mexican street corn salad is easy to prepare and perfect as a refreshing side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 4 large ears fresh corn on the cob
- 2 tbsp light mayonnaise
- 2 tbsp fat-free Greek yogurt
- 0.5 tsp chili powder more or less to taste
- 1 tbsp fresh lime juice about juice from half a lime
- 1 tbsp minced fresh cilantro
- 2 tbsp minced scallions
- 0.5 cup cotija cheese grated, about 40 g
- 5 wedges lime wedges for serving
Instructions
Preparation Steps
- Boil the corn in boiling water for 5 minutes, then remove from heat and let cool.
- Once cool enough to handle, cut the kernels off the cobb to yield about 4 cups of corn.
- In a large bowl, combine the light mayonnaise, fat-free Greek yogurt, chili powder, and fresh lime juice; mix well.
- Add the corn kernels, minced cilantro, scallions, and grated cotija cheese to the bowl; toss gently to combine.
- Serve the salad with lime wedges on the side for squeezing.
Notes
This salad is best served fresh but can be refrigerated for up to 2 days. Great as a side to grilled meats or tacos.