Healthy Mexican Street Corn Salad Recipe
A vibrant and healthy Mexican Street Corn Salad featuring grilled corn kernels mixed with a zesty, creamy dressing made from cottage cheese, Greek yogurt, and fresh lime, enhanced with spices and herbs for a flavorful and refreshing dish perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Corn and Vegetables
- 6 ears fresh corn (about 5 cups)
- 1 Tbsp olive oil
- 1/2 red onion, finely diced
- 1 jalapeño, diced
- 1/3 cup chopped cilantro (plus extra for garnish)
Cheese & Dairy
- 1/4 cup crumbled cotija cheese
- 1/2 cup cottage cheese
- 3 Tbsp plain Greek yogurt
Dressing & Spices
- 3 Tbsp fresh lime juice (about 1 large lime)
- Zest of 1 lime
- 2 cloves garlic, minced
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- Salt and pepper, to taste
Instructions
- Grill the corn: Preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and grill for 8 to 10 minutes, turning occasionally until all sides are lightly charred. Allow the corn to cool slightly before carefully cutting the kernels off the cob into a large bowl.
- Add the salad ingredients: To the bowl containing the grilled corn kernels, add the finely diced red onion, diced jalapeño, crumbled cotija cheese, and chopped cilantro. Toss gently to combine all ingredients evenly.
- Make the dressing: In a small food processor, combine cottage cheese, Greek yogurt, lime juice, lime zest, minced garlic, chili powder, smoked paprika, cumin, salt, and pepper. Blend for 30 to 60 seconds until the mixture is completely smooth and creamy. Taste and adjust seasoning if necessary.
- Assemble the salad: Pour the creamy dressing over the corn mixture and toss until everything is thoroughly coated. Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder or smoked paprika. Serve immediately or chill the salad until ready to enjoy.
Notes
- For an extra smoky flavor, use fresh lime juice and zest.
- Adjust the jalapeño quantity according to your heat preference or remove seeds to reduce spiciness.
- This salad is best enjoyed fresh but can be refrigerated for up to 2 days.
- To make it vegan, substitute cotija with vegan cheese and use dairy-free yogurt and cottage cheese alternatives.
