Healthy Mexican Street Corn Salad

5 from 1 vote

Make this healthy Mexican street corn salad using Greek yogurt and grilled corn in less than 30 minutes. It’s the perfect protein-packed, gluten-free side dish.

Prep Time15

Cook Time20

Cool Time10

Total Time45

Course: Appetizer, Dinner, Lunch

Cuisine: American

Diet: Gluten Free

Servings: servings

Author: Megan Olson

Ingredients

For the Corn

6 ears Corn cleaned and shucked
2 tablespoons Avocado Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 cup Cherry Tomatoes sliced in half
⅔ cup Red Onion diced
½ cup Cilantro fresh, roughly chopped
Salt and Pepper to taste

For the Greek Yogurt Sauce

⅔ cup Greek Yogurt
2 teaspoons Hot Sauce
¼ cup Cotija Cheese
½ teaspoon Garlic Powder
2 tablespoons Lime Juice

Instructions

Grill Instructions

Preheat the grill to 400 F. Prepare the corn by rubbing with the avocado oil. Mix together the cumin, chili powder, salt and pepper in a small bowl then rub each ear of corn with the mixture.
Wrap each corn ear in a foil pack then grill 20 minutes, flipping slightly every 5 minutes.
When the corn is finished cooking, remove from the grill. Carefully, unwrap each foil pack and cool for 5 minutes. Once the corn is cool enough to handle, use a knife to cut the kernels from the cob into a bowl.
Prepare the Greek yogurt sauce for the corn by mixing the ingredients for the sauce together in a medium bowl.
Add the corn, tomatoes, onion and cilantro to the bowl and toss to combine. Serve warm with your favorite sliced vegetables or chips!

Stovetop Instructions

Heat a large skillet over medium-high heat. Add the oil to the pan then mix together the cumin, chili powder, salt and pepper. Rub each ear of corn with the mixture.
Cook the corn 15 minutes or until the corn begins to brown, turning every 5 minutes.
Remove from the heat and cool the corn for 5 minutes. Once the corn is cool enough to handle, use a knife to cut the kernels from the cob into a bowl. Follow steps 4 and 5 as above.

Video

Notes

Skip the grill and cook the corn in a skillet on the stove! Heat a large skillet over medium-high heat and add the avocado oil directly to the pan. Season the corn, then place the ears directly in the skillet. Rotate the corn every 5 minutes until fully cooked.
If you find the flavor of red onion to be too overpowering raw, try soaking your diced onion in water for 10-15 minutes to relax the flavor.
Use frozen corn instead of fresh corn, but be sure to thaw it before warming it up in a skillet on the stove.

Nutrition