MEXICAN STREET CORN SALAD



This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!


 Prep Time 10 minutes
 Cook Time 15 minutes
 Total Time 25 minutes
 Servings 8 people
 Calories 181 kcal

INGREDIENTS

Dressing

  • ½ cup plain nonfat yogurt *80 g
  • 1 Tbsp lime juice 15 mL
  • 1 tsp honey 5 mL
  • ½ tsp paprika
  • ¼ tsp cumin

Salad

  • Splash of oil
  • 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed
  • 1 clove garlic minced
  • 2 Tbsp lime juice 30 mL
  • ¼ tsp salt
  • 1 cup canned black beans 200 g, drained and rinsed
  • 1 red bell pepper seeded and chopped
  • ½ cup chopped red onion 35 g
  • ½ cup packed fresh cilantro chopped
  • ½ cup cotija cheese 88 g, crumbled, can sub feta

INSTRUCTIONS

  1. Mix all dressing ingredients and set aside.
  2. Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**
  3. In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!

NOTES

*If using Greek yogurt, add a dash of milk to thin it out.
**Alternatively, cook the ears of corn on the grill, then remove kernels and mix into garlic, lime juice, and salt.
Nutrition Facts
Mexican Street Corn Salad
Amount Per Serving (1 serving)
Calories 181Calories from Fat 41
% Daily Value*
Total Fat 4.6g7%
Sodium 192mg8%
Total Carbohydrates 28.6g10%
Dietary Fiber 5.8g23%
Protein 8.8g18%
* Percent Daily Values are based on a 2000 calorie diet.

1 Response to "MEXICAN STREET CORN SALAD"

  1. If its got yoghurt then it is vegetarian and NOT vegan

    ReplyDelete

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