MEXICAN CORN SALAD
A take on the official Mexican street corn salad, yet with some tasty substitutions and tweaks. This dish could be served as a side dish with dinner, then a scoop on your green salad for lunch with some additional protein. Personally, I enjoy eating corn in a salad versus off the cob, for a neater experience for my hands, face, and teeth.😉
Ingredients
- 4 cups corn kernels fresh (about 4-5 ears cooked and cut from the cob), or frozen (defrosted and drained), or canned (rinsed and drained)
- 1 red bell pepper cored, seeded, finely chopped
- ½ small red onion finely chopped
- ½ cup chopped cilantro
- ½ cup crumbled feta or cotija cheese optional
- ½ jalapeño pepper finely diced (or more if you like extra heat)
- 4 slices turkey bacon cooked, chopped into bite-size pieces
- 4 Tablespoons Greek yogurt plain, nonfat
- 1 lime zested and juiced
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Freshly ground black pepper and salt to taste
Instructions
- In a large bowl, toss together corn, bell pepper, onion, cilantro, cheese (optional), jalapeño pepper, and turkey bacon.
- In a small bowl, whisk together Greek yogurt, lime zest, lime juice, cumin, and chili powder until smooth. Season with salt and pepper to taste.
- Pour dressing over corn mixture and gently stir until well coated. Add additional lime juice, cilantro, salt, or pepper, to taste. Makes 8 (½ cup) servings.
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