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!
When I lived in San Antonio, I was a quick walk away from The Pearl, a trendy neighborhood with a bangin’ Mexican street food restaurant. Which meant that at any point in time I was just 10 minutes away from a margarita/sangria slush and elote. Elote is a Mexican grilled corn on the cob that’s rolled in cotija cheese and slathered with a sour cream/mayo sauce. They’re heaven. But now that I live in Holland, I’m approximately 2718 minutes away from said slush + elote, which is naturally a bit of a problem.
So I set out to create my own! This is a healthy Mexican Street Corn Salad, the salad part meaning you can throw it on literally everything. Eggs, tacos, chips, toast, burritos, salad, spoon…they’re all perfect vessels with which to inhale this 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
author: sarah(Thank You)
source: liveeatlearn.com
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
- Mix all dressing ingredients and set aside.
- 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.**
- nexs Mexican Street Corn Salad for full instructions
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