This Mexican street corn salad without mayo is such a delicious side dish that has been lightened up a little. Whether you are craving it for dinner or bringing it to a barbecue, it’s sure to be a hit!
This Mexican street corn salad recipe is great dish for you to bring to your next gathering, potluck, or barbecue. You can use fresh corn on the cob, as well as frozen, or canned corn. This version has been lightened up by using Greek yogurt and no mayonnaise.
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🌽 Ingredients needed
- Corn: Fresh, frozen, or canned all work in this recipe. If using canned be sure to drain your corn well.
- Olive oil: or other neutral oil.
- Bell pepper: An orange or red bell pepper works best in this Mexican street corn salad.
- Jalapeno pepper: With seeds removed.
- Cumin and paprika: To give the salad some spice.
- Plain Greek yogurt: Or you can substitute light sour cream.
- Lime juice: Fresh or bottled both work.
- Queso fresco: You can also use feta as a substitute.
- Avocado: You’ll need one small, ripe avocado for this recipe.
- Cilantro: You’ll need fresh cilantro with the stems removed.
- Salt and pepper: I recommend adding salt and pepper after adding the cheese as the cheese can be quite salty.
🥣 How to make this recipe
Begin by either cutting the corn off of the cob, draining your canned corn, or opening your frozen bag of corn.
Add the olive oil to a skillet and heat the corn on a high setting until it chars a little. Be sure to watch closely to ensure the corn does not burn.
Set aside the corn to cool.
Add the chopped bell pepper, jalapeño, and cilantro in with the corn. Stir well.
In a small bowl combine the lime juice, Greek yogurt, paprika, and cumin. Mix well.
Pour the dressing over the corn and vegetables. Mix well.
Add diced avocado and crumbled cheese on top.
Add salt and pepper, to taste. The cheese can be quite salty so be sure to taste before adding additional salt.
⭐ Tips
- Feta can be substituted if you cannot find queso fresco.
- Add more cheese to your taste, if desired.
- Add more Greek yogurt to make this salad creamier, if desired.
🥡 How to store leftovers
Store any leftovers in an airtight container in your refrigerator. Leftovers will be good for 3 to 4 days after making.
Other side dish ideas:
Mexican Street Corn Salad Without Mayo
Equipment
- Large skillet
Ingredients
- 3 cups corn about three ears of corn or two cans of corn
- 2 tablespoons olive oil
- 1 small red or orange bell pepper diced
- ½ jalapeño pepper seeds removed, diced
- ¾ teaspoon cumin
- ½ teaspoon paprika
- ⅓ cup Greek yogurt or light sour cream
- 3 tablespoons lime juice fresh or bottled
- ½ cup queso fresco crumbled into small bits
- 1 small avocado diced
- ⅓ cup fresh cilantro chopped with stems removed
- salt and pepper to taste note that the cheese can be quite salty
Instructions
- Begin by either cutting the corn off of the cob, draining your canned corn, or opening your frozen bag of corn.
- Add the olive oil to a skillet and heat the corn on a high setting until it chars a little. Be sure to watch closely to ensure the corn does not burn.
- Set aside the corn to cool.
- Add the chopped bell pepper, jalapeño, and cilantro in with the corn. Stir well.
- In a small bowl combine the lime juice, Greek yogurt, paprika, and cumin. Mix well.
- Pour the dressing over the corn and vegetables. Mix well.
- Add diced avocado and crumbled cheese on top.
- Add salt and pepper, to taste. The cheese can be quite salty so be sure to taste before adding additional salt.
Notes
- Feta can be substituted if you cannot find queso fresco.
- Add more cheese to your taste, if desired.
- Add more Greek yogurt to make this salad creamier, if desired.
Kelly marie says
Yum! I love that I can use frozen corn to make this. I always seem to have some on hand.