Healthy Mexican Street Corn Salad
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- 4 cups corn (fresh, frozen, or canned)
- 1 tbsp olive oil
- 3 tbsp reduced fat mayonnaise
- 3 tbsp nonfat Greek yogurt (or more mayo)
- 1 lime (juice only)
- 1 clove garlic, minced
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/2 cup Cotija cheese
- 1 jalapeno, seeded and diced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Heat the olive oil in a skillet over high heat. Add the corn and cook for about 3-5 minutes, stirring occasionally until it becomes lightly charred and browned on the edges. Remove from heat and set aside. This may take a bit longer for canned or frozen corn.
In a large bowl, whisk together the mayo, Greek yogurt, lime juice, garlic, chili powder, smoked paprika, salt, and pepper. Stir in corn, Cotija cheese, and cilantro. Gently mix until evenly incorporated. Taste and adjust if needed.
Cover and refrigerate until chilled. Just before serving, garnish with a sprinkle of smoked paprika.
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