Are you looking for a delicious and healthy dish to bring to your next get together? Look no further! This Mexican Street Corn Salad is a healthy, simple take on Elote, which is the delicious Mexican street vendor version of corn on the cob. If you’ve never had elote, then you are missing out! This dish is traditionally street food and is Mexican grilled corn on the cob that’s rolled in cotija cheese and slathered with a sour cream/mayo sauce. It tastes as good as it sounds- trust me! This Mexican Street Corn Salad is a lighter version of elote, with a few healthy additions.
The great thing about this salad is 1) how easy it is to make and 2) how versatile it is. You can eat it alone or serve it with chips, veggies or tortillas to dip into it. It’s light, flavorful and pretty to look at too! The base is corn obviously and you can use corn on the cob or swap it with frozen corn to save time- both will taste great.
The freshness of the veggies in this salad is paired with a yummy dressing that’s super easy to make too. The nonfat yogurt base is paid with some fresh cilantro, lime juice, garlic and a little paprika and cumin. It’s packed with flavors so a little goes a long way.
One healthy add in to this dish that I love using is BLENDABELLA. BLENDABELLA is a wildly versatile blend of diced portabella mushrooms, vegetables and herbs in a ready to use format. Just open the jar and add it to a whole host of recipes! It’s also a great way to add in more veggies into any dish. There are different varieties, and for this dish I added in some of the delicious Zesty Mexican BLENDABELLA, which perfectly complimented the Mexican feel of the street corn salad. With no artificial preservatives and gluten free- you can’t go wrong.
- ½ cup plain nonfat yogurt
- 1 tsp garlic
- 1 Tbsp lime juice
- 1 tsp honey
- ½ tsp paprika
- ¼ tsp cumin
- 3 cups frozen corn, cooked
- 1 clove garlic minced
- 2 Tbsp lime juice
- ¼ tsp salt
- 1 cup Zesty Mexican BLENDABELLA
- 1 cup canned black beans, drained and rinsed
- 1 red bell pepper seeded and chopped
- ½ cup chopped red onion
- ½ cup packed fresh cilantro chopped
- ½ cup cotija cheese, crumbled
- 1 tsp paprika
- 1 tsp cumin
- Mix all dressing ingredients and set aside.
- Gently toss cooked corn with lime juice and salt, paprika and cumin.
- 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!
This Mexican Street Corn Salad is a perfect appetizer to bring to a party or just to be served as a side to your meal. It’s healthy, simple to make and packed full of veggies and flavor. So whip some up the next time you need to bring a dish to a party or are just craving some summertime Mexican flavors- you won’t regret it. If you are looking for some BLENDABELLA to add to your dish, don’t forget to check online to get it shipped straight to you and learn more about them by checking them out online, on Facebook, twitter, instagram and Pinterest!