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

INGREDIENTS

Dressing


  • ½ cup plain nonfat yogurt* 80 g
  • 1 Tbsp lime juice 15 mL
  • 1 tsp honey 5 g
  • 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. Dressing: Mix all dressing ingredients and set aside.
  2. Cook Corn: 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. Serve: 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.


This article and recipe adapted from this site

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