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 bang on 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. 

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.

INGREDIENTS

Dressing

• ½ cup (80 g) plain nonfat yogurt*
• 1 Tbsp (15 mL) lime juice
• 1 tsp (5 mL) honey
• ½ tsp paprika
• ¼ tsp cumin

Salad

• Splash of oil
• 4 ears of corn (about 3 cups, 285 g of kernels), shucked and kernels removed
• 1 clove garlic, minced
• 2 Tbsp (30 mL) lime juice
• ¼ tsp salt
• 1 cup (200 g) canned black beans, drained and rinsed
• 1 red bell pepper, seeded and chopped
• ½ cup (35 g) chopped red onion
• ½ cup packed fresh cilantro, chopped
• ½ cup (88 g) cotija or feta cheese, crumbled

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!

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.

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