This could be your new favorite taco Tuesday side dish! It is a quick and easy no bake recipe that can be used as a dip or as a filling in your tacos! I also serve this just plain as a salad to eat by itself! Mexican Street Corn Salad is my go-to Mexican side dish. It requires very simple, basic ingredients but tastes anything but basic! It is creamy, refreshing, and has the perfect amount of kick to it. I hope you give this recipe a try and love it as much as I do! Be sure to try my Homemade Mexican Rice as well!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Reasons to Love this Salad
- Quick & Easy: This literally takes no more than 10 minutes to make.
- Perfect Blend of Textures/Flavors: This corn salad is crunchy with the perfect amount of zing and creaminess to it!
- Stays Fresh: This corn salad does not wilt or go bad quickly so it is great for meal prepping and will stay good in your fridge for up to 5 days.
Ingredients
- Corn – 16 oz. fire roasted corn. I just used the kind in the can and roasted it on my grilling pan a little extra!
- Red Onion – 1/2 cup diced red onion.
- Jalapeno – 1 large jalapeño mostly seeded and diced (I leave some seeds for a little bit of heat).
- Garlic – 2 tsp. minced garlic.
- Cotija Cheese – 1/4 cup cotija cheese, plus more for topping.
- Greek Yogurt – 1/4 cup of plain, nonfat Greek yogurt.
- Lime Juice – 2 tbsp. fresh lime juice.
- Chili Powder – 1/2 tsp chili powder.
- Paprika – 1/2 tsp paprika.
- Salt – 1/4 tsp sea salt.
- Pepper – 1/4 tsp pepper.
- Cilantro – 1/3 cup of chopped fresh cilantro, plus more for topping.
How To Make It
- Drain your corn. If you want your corn more roasted, cook in a skillet over medium heat for a few minutes. If not, leave it as it is in the can.
- In a medium mixing bowl, combine the corn and rest of the ingredients until fully incorporated. Top with additional cotija cheese and cilantro to garnish. Serve hot or cold and enjoy!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Healthy Mexican Street Corn Salad
This could be your new favorite taco Tuesday side dish! It is a quick and easy no bake recipe that can be used as a dip or as a filling in your tacos! I also serve this just plain as a salad to eat by itself! It is my go-to Mexican side dish. It requires very simple, basic ingredients but tastes anything but basic! It is creamy, refreshing, and has the perfect amount of kick to it.
Ingredients
Instructions
-
Drain your corn. If you want your corn more roasted, cook in a skillet over medium heat for a few minutes. If not, leave it as it is in the can.
-
In a medium mixing bowl, combine the corn and rest of the ingredients until fully incorporated. Top with additional cotija cheese and cilantro to garnish. Serve hot or cold and enjoy!
Servings 5
- Amount Per Serving
- Calories 100kcal
- % Daily Value *
- Total Fat 2.6g4%
- Cholesterol 0.5mg1%
- Sodium 180mg8%
- Total Carbohydrate 17g6%
- Dietary Fiber 2.5g10%
- Sugars 4.7g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
