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    Healthy Mexican Street Corn Salad

    Jun 18, 2022 · Leave a Comment

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    This easy recipe for healthy Mexican street corn salad is the perfect summer side dish! The cold salad recipe uses frozen corn and is made without mayonnaise. It's so simple to roast the corn on your stovetop and then put this salad together for picnics and gatherings.

    a white bowl of healthy Mexican street corn salad next to a small wooden bowl of cotija cheese.

    Healthy Mexican Street Corn Salad is a vibrant, flavorful twist on the classic Mexican street food, served as a light and refreshing cold corn salad perfect for warm weather.

    This colorful salad combines the sweet taste of corn with zesty seasonings and a yummy dressing, making it an ideal Mexican corn side dish for summer gatherings, BBQs, or quick weeknight meals.

    With bold, bright flavors and a satisfying crunch, it delivers all the deliciousness of traditional Mexican street corn in a fresh, healthy salad.

    If you are looking for more corn recipes try my Easy Fried Frozen Corn, my Gluten Free Zucchini Squash and Corn Casserole, my Cheesy Slow Cooker Creamed Corn, or my Black Beans and Corn Salad.

    You can find all of my salad recipes here: Gluten Free Salad Recipes

    a white bowl of healthy Mexican street corn salad next to a small wooden bowl of coarse salt.
    Jump to:
    • Ingredients
    • Instructions
    • Supplies
    • Frequently Asked Questions
    • More Recipes You Might Enjoy
    • Healthy Mexican Street Corn Salad

    Ingredients

    • Frozen Corn
    • Olive Oil
    • Red Bell Pepper
    • Red Onion
    • Jalapeno
    • Cilantro
    • Cotija Cheese or Queso Fresco
    • Greek Yogurt
    • Lime Juice
    • Sea Salt
    • Ground Cumin
    • Chili Powder
    • Smoked Paprika

    Instructions

    In a large frying pan add the olive oil over medium high heat. Saute the corn stirring occasionally until you have some browned and roasted bits.

    Add the bell pepper, onion and jalapeno. Cooking 1-2 minutes until softened.

    Remove the frying pan from heat and let the corn mixture cool.

    In a small bowl or jar whisk together the greek yogurt, lime juice, salt, cumin, chili powder and paprika.

    Pour the corn mixture into a large serving bowl. Pour the dressing over top. Add the cheese and cilantro. Stir to combine.

    Refrigerate for at least one hour before serving.

    Supplies

    Frequently Asked Questions

    Why is it called Mexican street corn?

    Corn on the cob topped with cheese and spices is a popular Mexican street food sold by vendors. This salad is a take on that using frozen corn kernels, cotija cheese and a dressing made with greek yogurt and spices.

    What can I use instead of cotija cheese?

    If cotija cheese isn't available at your local grocery you can can also look for queso fresco. Queso fresco isn't as salty at cotija and has a more mild flavor, but it will still be perfect for this salad.

    If neither of these are available you can use feta or parmesan cheese. It won't be exactly the same at Mexican street corn, but it will still be a delicious side dish.

    More Recipes You Might Enjoy

    • Gluten Free Zucchini Squash and Corn Casserole
    • Easy Fried Frozen Corn
    • Cheesy Slow Cooker Creamed Corn
    • Black Beans and Corn Salad

    I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 40% off your first order!

    Print
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    Healthy Mexican Street Corn Salad


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    • Author: Elaine VanVleck
    • Total Time: 18 minutes
    • Yield: 8 servings 1x
    • Diet: Gluten Free
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    Description

    This easy recipe for healthy Mexican street corn salad is the perfect summer side dish! The cold salad recipe uses frozen corn and is made without mayonnaise. It's so simple to roast the corn on your stovetop and then put this salad together for picnics and gatherings.


    Ingredients

    Scale
    • 1 Tbsp Olive Oil
    • 32 ounce bag Frozen Corn
    • 1 Red Bell Pepper, chopped
    • 1 small Red Onion, chopped
    • 1 Jalapeno, deseeded and diced
    • ½ cup Cilantro, chopped
    • 1 cup Cotija Cheese or Queso Fresco, crumbled
    • ½ cup Greek Yogurt
    • ¼ cup Lime Juice
    • 1 tsp Sea Salt
    • ½ tsp Ground Cumin
    • ½ tsp Chili Powder
    • ½ tsp Smoked Paprika

    Instructions

    In a large frying pan add the olive oil over medium high heat. Saute the corn stirring occasionally until you have some browned and roasted bits.

    Add the bell pepper, onion and jalapeno. Cooking 1-2 minutes until softened.

    Remove the frying pan from heat and let the corn mixture cool.

    In a small bowl or jar whisk together the greek yogurt, lime juice, salt, cumin, chili powder and paprika.

    Pour the corn mixture into a large serving bowl. Pour the dressing over top. Add the cheese and cilantro. Stir to combine.

    Refrigerate for at least one hour before serving.

    Notes

    This recipe is perfect to make the day before you want to serve it.

    • Prep Time: 10 minutes
    • Cook Time: 8 minutes
    • Category: Side Dish, Salads
    • Method: Stove Top
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    More Gluten Free Recipes

    • 75+ Easy Gluten Free Summer Recipes
    • The Best Gluten Free Summer Salads
    • 15 Gluten Free Mother's Day Brunch Recipes
    • Gluten Free Mother's Day Recipe Ideas

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