Go Back
–+ servings
There’s nothing better than fresh corn off the cob when it’s in season. It’s a versatile ingredient that can be tossed into salads, soups, stews, tacos, and casseroles, or eaten on its own with a knob of melted butter. Here is our pick of the best fresh corn recipes to try this month.
Print

Light and Healthy Dinner Corn Salad Recipe

This healthy salad is smoky, spicy and tangy all wrapped up in one dish! A salad like no other, this recipe tastes just like Mexican corn on the cob! Top it with cotija cheese, guacamole, and pair with some jicama fries – whatever you choose, you’ll be happy you stopped here!
Course Appetizer
Cuisine Mexican
Keyword Mexican Street Corn Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 4 cups corn kernels cut from the cob
  • 1 tablespoon olive oil
  • 1/2 red bell pepper chopped
  • 1/2 red onion chopped
  • 1/2 cup fresh cilantro chopped
  • 5 green onions chopped
  • 1 jalapeno pepper diced
  • 1/2 avocado chopped
  • 4 tablespoon lime juice
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1/2 cup cotija cheese crumbled

Instructions

  • Cut the corn off the cob, or use canned or frozen corn.
  • Preheat the oil on the stove at high heat. Stir in the corn and cook for about 3- 5 minutes or until the corn starts to char. Add an extra few minutes to the cooking time if you’re using frozen corn.
  • Transfer to a large bowl and cool for a few minutes.
  • After it has cooled, add the remaining ingredients. Stir well! Adjust the amount of the lime juice and salt and pepper to your taste.
  • Garnish with more cheese and cilantro.

Notes

  • Substitute feta cheese if you don’t have cotija cheese.