Thanks for joining Sarah and me for Meatless Monday today. All this hot and humid weather has me eating #AllTheSalads all the time. I am also always looking for new and exciting ways to prepare them. I’ve got a great twist for you all today with this easy Skinny Mexican Street Corn Salad.
Skinny Mexican Street Corn Salad
So why “skinny”? Traditional Mexican Street Corn is usually prepared with garlic mayo and Cojito cheese. While occasional mayo consumption never hurt anyone, I wanted to create a dish that can become a staple in your summer eating. Not to mention the fact that summer corn is just delicious and I am all about finding new ways to enjoy it. This Skinny Mexican Street Corn Salad is the bomb!
Start with a few ears of the summer’s best yellow corn. Add in some jicama, fresh summer tomatoes, lime and cilantro. How did I get that creamy, spicy rich flavor with mayo and cheese? I mixed up some chipotles in adobo sauce with a little Greek yogurt to make a healthy, zippy dressing.
Once you’ve picked and cooked your corn, this Skinny Mexican Street Corn Salad can be mixed up in a matter of minutes. Chill and serve! I am not kidding when I say this is an addictive salad. It’s a perfect side to bring to a BBQ or just enjoy it all for yourself. That’s what I did! Vegetarian and gluten free.
Corn fan? What’s your favorite way to enjoy it? Ever had Mexican Street Corn?
- 3-4 ears of corn cooked
- 1 C of jicama-cubed
- 2 C of cherry tomatoes halved
- Juice of one lime
- handful of fresh cilantro-chopped
- 4 oz. Greek Yogurt of choice
- Chiles in Adobo 2-4 chiles + 2 tbl sauce
- (add more or less depending on spice taste)
- salt and pepper to taste
- Cut corn kernels off of cob and add to mixing bowl
- add jicama, tomatoes, cilantro, lime juice
- Mix Greek yogurt with chiles in adobo
- Fold into corn mixture, chill and serve