Lightened-Up Mexican Street Corn Salad
A refreshing and guilt-free version of traditional Mexican street corn salad, featuring sweet corn, zesty lime, creamy Greek yogurt, and cotija cheese, perfect for barbecues and quick lunches.
Ingredients
Main Ingredients
- 2 cups corn (fresh or frozen) Use fresh corn for grilling or frozen for quick cooking.
- 1/4 cup Greek yogurt Provides creaminess and added protein.
- 1/4 cup mayonnaise Can be adjusted or replaced for a lighter version.
- 1/2 cup cotija cheese, crumbled Can substitute with a plant-based option for vegan.
- 1/4 cup cilantro, chopped Fresh cilantro enhances flavor.
- 1 each lime, juiced Freshly squeezed for best flavor.
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
Preparation
- Cook the corn: If using fresh corn, grill it for about 10 minutes until nice grill marks appear. For frozen corn, briefly sauté it in a pan until heated through.
- Prepare the dressing: In a large bowl, mix the Greek yogurt, mayonnaise, lime juice, chili powder, salt, and pepper.
- Combine ingredients: Once the corn is cool, add it into the dressing mixture. Toss gently to coat all the corn.
- Add the cheese and herbs: Fold in the cotija cheese and chopped cilantro. Adjust seasoning as needed.
- Serve: For best flavor, let it chill in the fridge for 15 minutes before serving.
Notes
For extra flavor, grill the corn for smokiness or customize with jalapeños or red onion for added kick. Store leftovers in an airtight container in the fridge for up to three days.