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.
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
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.
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