We took inspiration from delectable Mexican street corn to make a healthy salad full of color and flavor. The best part? It’s a healthy side dish full of vitamins and nutrients to help you feel more full and stay hydrated this summer.
Featuring sweet corn, spicy jalapeno, crunchy red bell pepper, cool avocado and fresh cilantro, plus a touch of zesty lime and salty cheese, people are sure to rave about this tasty salad at your next barbecue or picnic.
Mexican Street Corn Salad with Avocado
(Downloadable/printable pdf version of this recipe)
Yield: 8 servings
Ingredients:
1 Tablespoon canola oil
4 ears fresh corn, shucked, kernels cut from cob (about 4 cups)
1 jalapeno pepper, stemmed, seeded and minced
1 clove garlic, minced
1/3 cup diced red bell pepper
2 scallions, chopped
½ medium avocado (semi-firm but ripe), peeled, pitted and chopped small
3 Tablespoons cotija or feta cheese, finely crumbled
2 Tablespoons low-fat mayonnaise
Juice from 1 lime
½ teaspoon chili powder
½ teaspoon cumin
¼ teaspoon salt
¼ cup fresh cilantro, chopped
Directions:
Heat vegetable oil in a large skillet over medium-high heat. Add corn, jalapeno and garlic and cook, tossing occasionally until corn is charred all over, about 6-9 minutes.
Remove skillet from heat and allow to cool slightly.
In a large bowl combine corn mixture, bell pepper, scallions, avocado, cheese, mayonnaise, lime juice, chili powder, cumin, salt and cilantro. Mix well and serve.
Cook’s note: If fresh corn isn’t available or you want to save time, you can substitute 4 cups frozen corn, thawed, for the fresh shucked corn.
NUTRITION INFORMATION PER SERVING: 125 calories; 6.5 grams fat; 1 gram saturated fat; 4 mg cholesterol; 155 mg sodium; 16 grams carbohydrates; 3 grams fiber; 3 grams protein
Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit Nutrition Services on henryford.com.
