Healthy Mexican Street Corn Salad

Street corn is one of my husband's absolute favorite things, so when I was looking for some meal inspiration and he recommended my own version, I knew this one would be a crowd-pleaser.

While you could use fresh corn for this, I made it a little easier on myself (and utilized what was in my freezer) with frozen. You'll just thaw this and then cook in a skillet for a few minutes to get that signature street corn char (adds so much flavor!).

Alongside the corn I added some other fresh staples like bell pepper, cilantro, jalapeño, and red onion. The real star of the show, though, is the creamy dressing that's packed full of flavor.

For a higher protein option that also provides lots of good creaminess, I used plain Greek yogurt. You'll mix this up with some fresh lime juice and spices like cumin, garlic powder, chili powder, and smoked paprika.

The sauce is truly SO insanely delicious and would even make for the perfect topping on tacos, dressing for a Mexican-inspired salad, you name it. Toss this all together with some cotija cheese, and you're in business!

This street corn salad makes for the perfect side dish with steak, grilled chicken, tacos, etc. I think you'll love it as much as we have :) 

Ingredients

• 1 bag frozen corn (16 oz, 1 lb), thawed
• 1 tbsp olive or avocado oil
• 1 red bell pepper, diced
• 1/2 small red onion, diced
• 1 jalapeño, deseeded and finely chopped
• 1/2 cup cilantro, chopped
• 1/2 cup Greek yogurt
• 1 large lime, juiced
• 1/4 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/4 tsp black pepper
• 1/3 cup crumbled cotija cheese, plus more for topping
• 1 avocado, cubed

Directions

1. Add olive or avocado oil to a large sauté pan over medium/high heat. Add corn, and cook for 5-6 minutes, until corn has a nice char to it. Set aside in a bowl to cool while making the rest of the salad.

2. Make dressing by mixing together Greek yogurt, lime juice, garlic power, cumin, chili powder, smoked paprika, salt and pepper.

3. Add chopped bell pepper, red onion, jalapeño, cilantro, and cojita to a large bowl with corn. Pour in sauce, and toss to coat completely.

4. Gently stir in cubed avocado.

5. Top with extra cojita cheese, and enjoy!