Healthy Mexican Street Corn Salad, inspired by esquites, the elote in a cup Mexican street food, is high in fiber for a tasty side dish. Corn, bell pepper, and onion add color and fiber. Greek yogurt, lime juice, and spices make up the creamy sauce. A tasty way to get in fiber!
Why You’ll Love Healthy Mexican Street Corn Salad
Eating more fiber and vegetables doesn’t have to be boring. This Healthy Mexican Street Corn Salad, inspired by esquites, the Mexican street food made with corn and a creamy spiced sauce, is a tasty high fiber salad. It is the off-the-cob version of elote. This healthy version has 7 grams of fiber plus 10 grams of protein per serving.
The corn, bell pepper, and onion make this salad high in fiber. Greek yogurt is the base of the cream sauce, adding protein. Lime juice, chili powder, cumin, paprika, and cayenne pepper mix with the Greek yogurt for a flavorful sauce.
Ingredients
- Corn: high in insoluble fiber, which helps to prevent constipation. The fiber in corn is a prebiotic that feeds the healthy gut bacteria. You can use fresh, canned, or frozen corn. I like to use Trader Joe’s frozen Roasted Corn for a smoky flavor.
- Bell pepper: high in vitamin C and provides fiber.
- Red onion: contains antioxidants and adds a peppery zing flavor.
- Jalapeno: adds heat.
- Cilantro: adds a refreshing citrusy flavor.
- Cotija cheese: a Mexican cheese that has a tangy and savory umami flavor.
- Greek yogurt: high protein base for the creamy sauce. You can use any fat content.
- Lime juice: adds a tangy zest and thins out the Greek yogurt sauce.
- Chili powder, cumin, paprika, & cayenne pepper: spices to add flavor.
How to Make Healthy Mexican Street Corn Salad
Optional to cook corn in a skillet to get a roasted flavor or use Trader Joe’s Roasted Corn. If cooking, heat a large skillet over high heat with a teaspoon of oil. When skillet is hot, add corn. Cook for about 5 minutes or until corn is slightly charred. Let cool.
In a large bowl, add corn, bell pepper, onion, jalapeno, cilantro, and cheese. In a small bowl, combine Greek yogurt, lime juice, and spices. Add to large bowl with corn mixture. Stir to evenly combine all ingredients. Top with additional cilantro and cheese.
Try These Healthy Recipes Next:
- Southwest Chicken Salad with Greek Yogurt
- Southwest Quinoa Salad: High Fiber & High Protein
- White Bean and Tomato Salad
- Chili Lime Salmon Sheet Pan Meal
- Shrimp Burrito Bowls
Tips
- Store in the refrigerator for about 5 days.
- Pair Healthy Mexican Street Corn with chicken for a high protein and fiber meal. Cut a pound of chicken into 2-inch cubes. Sprinkle chili powder, cumin, smoked paprika, and cayenne pepper over chicken and evenly coat. Heat a large skillet over medium heat, warm oil. Cook chicken in a single layer for about 6-8 minutes, turning halfway (internal temperature should reach 165°F).
Healthy Mexican Street Corn Salad
Ingredients
- 16 ounces (~3 cups) corn, frozen (let thaw) or canned
- 2 bell peppers, diced
- 1/2 red onion, diced
- 1/2 cup cilantro, chopped
- 1 jalapeno, deseeded and finely diced
- 1/3 cup (~2 ounces) grated Cotija cheese
- 1/2 cup Greek yogurt
- 1 lime, for juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground cayenne pepper
Instructions
- Optional to cook corn in a skillet to get a roasted flavor or use Trader Joe’s Roasted Corn. If cooking, heat a large skillet over high heat with a teaspoon of oil. When skillet is hot, add corn. Cook for about 5 minutes or until corn is slightly charred. Let cool.
- In a large bowl, add corn, bell pepper, onion, jalapeno, cilantro, and cheese. In a small bowl, combine Greek yogurt, lime juice, and spices. Add to large bowl with corn mixture. Stir to evenly combine all ingredients. Top with additional cilantro and cheese.
Notes
- Store in the refrigerator for about 5 days.
- Pair Healthy Mexican Street Corn with chicken for a high protein and fiber meal. Cut a pound of chicken into 2-inch cubes. Sprinkle chili powder, cumin, smoked paprika, and cayenne pepper over chicken and evenly coat. Heat a large skillet over medium heat, warm oil. Cook chicken in a single layer for about 6-8 minutes, turning halfway (internal temperature should reach 165°F).
