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Mexican Street Corn Salad

  • Yield: 6-8 servings
  • Prep Time: 15 minutes
  • Cooking Time: 25 minutes

Mexican Street Corn Salad


Corn Salad
  • 4 cups Corn kernels, about 6 ears shucked
  • 2 tbsp Avocado oil
  • 1 tsp Ground cumin
  • 1 tsp Chili powder
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1 cup Cherry tomatoes, diced
  • 1/2 Red onion, diced
  • 1/2 cup Cilantro, chopped
  • 1/2 cup Nonfat Greek yogurt
  • 2 tsp Hot sauce
  • 1/4 cup Cotija cheese, crumbled
  • 1 Lime, juiced
  • 1/2 tsp Garlic powder


  1. Heat avocado oil in a skillet over medium-high heat.
  2. Once hot, stir in the corn kernels. Then add the cumin, chili powder, salt and pepper and mix well.
  3. Sauté until the corn is just starting to brown, stirring occasionally, about 10-15 minutes.
  4. Meanwhile, combine all the sauce ingredients and set aside.
  5. Once cooked, place corn in a large bowl with the tomatoes, red onion and cilantro.
  6. Pour the sauce over the salad and stir to combine evenly.
  7. Enjoy as a side dish or with tortilla chips for dipping.


Recipe adapted from FitFoodieFinds.com


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