The goal of eating a salad is to lose weight, and homemade salads are always the best when it’s feasible. Mexican street corn salad that you may get outside is loaded with fat.
Since avocado and tomatoes are absent from Mexican Street Corn Salad, I referred to it as “healthily loaded and suitable for weight loss.” More color and veggies equal more health advantages. Mexican Street Corn Salad is again suitable for weight loss because it’s quite simple to make, tart, slightly creamy, and full of fresh ingredients. Bonus: Your kids will adore it as well. This is the best corn salad recipe Mexican Street corn salad is suitable for weight loss.
Mexican street corn is originally from—well, this bit should go without saying—Mexico. But I experienced it for the first time in New York City at a Cuban cafe called Cafe Habana.
With only a few simple ingredients, this recipe for Mexican street corn salad is a great summer side dish or, when paired with some protein, a nutritious lunch.
Ingredients needed for Mexican corn salad
The salad ingredients and dressing ingredients make up healthy street corn ingredients. To guarantee that we’re working with the most taste possible, every component is overflowing with robust flavorings and flavoring components!
Salad
- Corn: Use 4 cups of corn as the salad’s basis. You may use either fresh or frozen corn, just be sure to thaw it first.
- Avocado Oil: 1 tbsp of avocado oil will help the corn brown in the skillet.
- Red Bell Pepper: For a bit of crunch, color, and flavor, include 1/2 of a red bell pepper.
- Red Onion: Use 1/2 of a red onion to get a slight bite.
- Jalapeño: Add 1 jalapeño (deseeded and chopped into small bits) for a pop of heat.
- Cilantro: Include a bit of herbs with 1/2 cup of chopped cilantro.
Dressing
- Greek Yogurt: 1/2 cup of Greek yogurt will form the base of the dressing.
- Lime: Add a zesty, tangy flavor to the dressing by including the juice of 1 large lime.
- Salt: To pull everything together, add 1 tsp of salt.
- Spices: One tsp of each of the chili powder, cumin, and smoky paprika will add flavor.
- Crumbled Cotija Cheese: Finally, finish things off with 1/3 cup of crumbled cotija cheese (and set aside extra to sprinkle on top if desired).
What you’ll need to create Mexican Street Corn Salad
Here i a Corn Salad recipe Mexican Street Corn Salad is suitable for weight loss. Very few utensils are needed for this dish. All you need is a skillet, a big bowl, a small bowl, a cutting board, and a knife!
Very few utensils are needed for this dish. All you need is a skillet, a big bowl, a small bowl, a cutting board, and a knife!
Very few utensils are needed for this dish. All you need is a skillet, a big bowl, a small bowl, a cutting board, and a knife!
For measuring, you’ll need the following sizes: 1/2 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup and 1 cup.
Chop the remaining vegetables (chopped cilantro, onion, and peppers). Once chopped, combine them with the corn in the bowl. In a small bowl, whisk together the Greek yogurt, paprika, cumin, chili powder, and lime juice. Once finished, mix in the cheese.
How to make Mexican street corn salad
This salad comes together in only 5 easy steps! You’ll need about 30 minutes from start to finish.
First, warm the avocado oil in a big skillet over high heat. Add the corn once it’s heated. throughout order to give the corn a roasted flavor and some brown particles mixed throughout, it should be somewhat scorched. This should take four to six minutes. Don’t forget to occasionally toss the corn. First, warm the avocado oil in a big skillet over high heat. Add the corn once it’s heated. throughout order to give the corn a roasted flavor and some brown particles mixed throughout, it should be somewhat scorched. This should take four to six minutes. Don’t forget to occasionally toss the corn.
Storage and freezing instructions
Mexican street corn salad keeps well in the refrigerator for three days, but since it’s so simple to make, I suggest making it right away. I apologize, but this should not be frozen.
Serving Suggestions
- If you eat, this can make a fantastic side salad or dish for proteins like grilled chicken or tofu.
- Can be used in burritos for extra nutrients.
- I can even see using this as a filling for south Indian crepes like dosas and chapatis (Indian flatbread) or as a sandwich filler.
- This salad works great for day travels; simply put all the ingredients in a box without mixing and pack the salad dressing separately if you want a fresh salad; otherwise, prepping the salad works well. It goes without saying that this salad is perfect for summer BBQ gatherings!
Healthy Mexican Street Corn Salad Recipe
For a lettuce-less salad that hits the spot, Healthy Mexican Street Corn Salad is the perfect recipe. Great for a crowd and made with bell pepper, cotija cheese, and more!
- Prep: 20
- Cook: 10
- Total: 30 minutes
Ingredients
Scale 1x 2x 3x
- 1 Fresh Corn on the cob or 1 cup frozen sweet corn (thawed)
- 8 Cherry tomatoes or plum tomatoes halved or chopped
- ½ Avocado cubed
- 1 small red onion chopped
- ½ cup coriander or cilantro or parsley leaves
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- Rock salt and freshly ground pepper to taste
- 1 teaspoon extra virgin olive oil
- freshly squeezed juice from 1 lime
Instructions
- Take lime juice, olive oil , quark into a small mixing bowl and beat well with a fork to produce a dressing. then put in the spices and combine well.
- If you’re using fresh corn cobs, carefully grill them over an open gas flame until they get a light sear. Use the corn that has been cut off the cob in a salad. If using frozen, defrost it as directed by the package.
- Mix well after adding the dressing and combining all the other ingredients.
- Serve fresh as a side salad with any grilled protein or as a light main meal itself.
Notes:
- You can put chopped bell peppers too.
- Parmesan can be used if you don’t have feta or cotija cheese
- You can always use fresh lime juice for salads to increase the flavour.
- If smoked paprika isn’t available, replace it with less than ½ teaspoon of red chili powder and reduce a bit of ground pepper.
- Store in an airtight container and refrigerate any left-overs, keep good for 3 days.
- The nutritional information is a rough estimate and always check the labels of your own ingredients.
