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.
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.
Mexican Street Corn Salad Supplies
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.
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
If you like this recipe you might also enjoy:
Gluten Free Green Goddess Pasta Salad
Air Fryer Grilled Vegetable Orzo Salad
Oven Baked Steak and Potato Kabobs
Gluten Free No Bake Lemon Icebox Pie
Classic Margarita Mocktail
Easy Gluten Free Bow Tie Pasta Salad
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Healthy Mexican Street Corn Salad
- Total Time: 18 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
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
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 teaspoon Sea Salt
½ teaspoon Ground Cumin
½ teaspoon Chili Powder
½ teaspoon Smoked Paprika
Instructions
In a large skillet 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 skillet 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
Keywords: easy, best, cold, simple, side dish, roasted corn, frozen corn, no mayo, mexican corn
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