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4.75 from 4 votes

Mexican Street Corn Salad

Course Side Dish
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 people
Calories 178kcal

Ingredients

  • 2 Tablespoons olive oil
  • 2 (12 ounce) package frozen corn
  • 1/2 red onion minced
  • 2 teaspoons garlic minced
  • 1 jalapeño pepper seeded and minced
  • 1/3 cup plain nonfat Greek yogurt
  • 2 Tablespoons cotija cheese
  • 2 Tablespoons fresh cilantro chopped
  • 1 teaspoon chili powder
  • Juice of 1 lime

Instructions

  • Heat oil in a nonstick skillet over high heat.
  • Add corn and red onion and stir occasionally for 4-5 minutes, or until corn is slightly charred on the edges. Add garlic and jalapeño and cook for 1 additional minute.
  • Pour the contents of the pan into a large bowl and fold in yogurt, cheese, cilantro, chili powder, and lime juice until well combined.
  • Serve warm, if desired, or store covered in refrigerator until serving.

Notes

MFP: MFF Mexican Street Corn Salad
October 2020

Nutrition

Serving: 5.4ounces | Calories: 178kcal | Carbohydrates: 18.2g | Protein: 3g | Fat: 10.3g