Healthy Mexican Street Corn Salad

Name: Healthy Mexican Street Corn Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Gluten Free
Ingredients: 1 Tbsp Olive Oil; 32 ounce bag Frozen Corn; 1 Red Bell Pepper, chopped; 1 small Red Onion, chopped; 1 Jalapeno, deseeded and diced; 1/2 cup Cilantro, chopped; 1 cup Cotija Cheese or Queso Fresco, crumbled; 1/2 cup Greek Yogurt; 1/4 cup Lime Juice; 1 tsp Sea Salt; 1/2 tsp Ground Cumin; 1/2 tsp Chili Powder; 1/2 tsp Smoked Paprika

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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.

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Ingredients
Instructions
Supplies
Frequently Asked Questions
More Recipes You Might Enjoy
Healthy Mexican Street Corn Salad

Ingredients

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.

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