Mexican Street Corn Salad

This Mexican Street herbaceous plant may be a healthy, easy tackle elote, the delicious Mexican street vender version of corn on the cob!

Mexican street corn, or elote, may be a grilled corn on the cob that’s slathered with a spiced bitter cream/mayo sauce and rolled in breakable cotija cheese. Mexican Street herbaceous plant may be a potluck-ready version of it, throwing during a few add-ins and lightening up the sauce with Greek yogurt!

This dish is heat and delicious from the grilled corn once you initial build it, however it may also be chilled and served cold (perfect for transfer to potlucks!)

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!

•  Prep Time   10 minutes
•  Cook Time   15 minutes
•  Total Time  25 minutes
•  Servings       8 people
•  Calories       181 kcal

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

1. Mix all dressing ingredients and set aside.
2. 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. 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!