Mexican Street Corn Salad
Tangy, cheesy, and vibrant lime flavors combine deliciously in this Mexican street corn salad. To save time, corn is charred on the stove-top. Perfect for summer BBQ's.
Servings: 10
Calories: 132kcal
Ingredients
- 1 15 oz. can whole kernel sweet corn drained
- 1 15 oz. can black beans drained and rinsed
- 1 14.5 oz. can diced tomatoes drained
- 1 onion chopped
- 1 pepper chopped
- 1/2 cup chopped cilantro
- 1/2 cup cotija cheese
- 2 garlic cloves minced or 1 tsp. minced garlic
- 1/2 cup plain Greek yogurt
- 2 limes
- 1 tsp. honey
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. salt + extra
Instructions
To Roast Corn In Skillet:
- Heat olive oil in the pan
- Add minced garlic and drained canned corn
- Cook for 8-10 minutes, or until corn starts to brown, stirring occasionally
- Once the corn is roasted, sprinkle with salt and squeeze the juice of 1 whole lime into the pan, stirring to deglaze
- Turn heat off
To Make Creamy Chili Lime Dressing
- Combine Greek yogurt, cumin, chili powder, honey, and salt. Squeeze in the juice from 1 whole lime, stir
- Set aside or refrigerate until you're ready to use it
To make the salad:
- Add the canned tomatoes, diced onion, chopped peppers and the can of drained black beans
- Add in the corn, cilantro, and cotija cheese, stirring to combine
- Add dressing right before serving
Notes
Top with Queso Fresco Cheese if desired
Nutrition
Calories: 132kcal | Carbohydrates: 23g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 430mg | Potassium: 392mg | Fiber: 5g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 2mg