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Mexican street corn salad
Mexican street corn salad
Prep Time
10 mins
Cook Time
20 mins

A delicious and easy corn salad, made healthier.

Course: Appetizer, lunch, Salad, Side Dish
Cuisine: Mexican
Keyword: appetizer, dinner, easy, gluten free, healthy, low sugar, lunch, nut free, salad, side, vegetarian
Servings: 4
For the dressing:
For the Salad
  • 1/2 Red onion diced
  • 1/3 cup Cotija cheese
  • 1/4 cup Cilantro chopped
  1. Heat a cast iron pan over medium heat and brush the corn with avocado oil and sea salt. Place the corn on the pan and cook for about 10 minutes total, rotating the corn so all sides become blistered. Remove and set aside. Once cool, remove the corn from the cob with a knife and place in a large bowl.

  2. Mix together the dressing ingredients in a small bowl.

  3. Add the onion to the corn and then the dressing. Top with cheese and cilantro and serve and enjoy!

Recipe Notes

If you cannot find cotija cheese, you could sub for feta or parmesan.