Friday’s Fridge

Skinny Mexican Street Corn Salad

  • 4 cups corn kernels (about 6 ears, cut from the cob)
  • 1 tsp olive oil 
  • 2 Tbsp non fat plain or Greek yogurt 
  • 2 Tbsp light Kraft Mayo
  • 1 Tbsp lime juice
  • 1 small red onion, finely diced
  • 2 Tbsp cotija or queso fresco, crumbled
  • 1 tsp chili powder 
  • 1 jalapeño,seeded and finely diced (optional) 
  • Salt and pepper, for taste
  • Cilantro for garnish 
  • Lime wedges for garnish
  1. Using a sharp knife, cut the corn off the cob.  You can also use canned corn or frozen. If using frozen, you don’t need to thaw it out.
  2. In a large skillet heat 1 tsp olive oil over high heat. Cook the corn kernels for about 5-7 minutes or until the corn starts to char-this give it the nice roasted flavor & color. 
  3. Remove the corn from the heat and let it cool for about 5 minutes.
  4. Meanwhile, combine non fat plain yogurt, light mayo, salt, pepper, chili powder, jalapeño, onions, and lime juice into a large mixing bowl. Mix until well combined.
  5. Fold in cooked corn kernels and continue mixing until corn is well covered. Sprinkle with cotija or queso fresco.
  6. Garnish with lime wedges and chopped cilantro, if desired.
  7. Store in an airtight container in the fridge for 3-5 days.


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