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–+ servings
mexican corn salad.
5 from 1 vote

Mexican Corn Salad

This Mexican Corn Salad is tossed in a delicious queso fresco sauce. Serve on tacos or as a dip with tortilla chips. Enjoy!
Prep 20 minutes
Cook 8 minutes
Total 28 minutes
Fat 30
Carbs 39
Protein 19
Yield 4

Ingredients

  • 2 tablespoons avocado oil
  • 6 cups frozen sweet corn
  • 1 tablespoon taco seasoning
  • 1 large red bell pepper minced
  • ½ large red onion minced
  • ½ medium jalapeño pepper seeded and minced
  • ½ cup chopped fresh cilantro
  • 1 cup 2% Greek yogurt or sour cream
  • ¼ cup mayonaisse
  • 3 teaspoons red wine vinegar
  • 2 tablespoons salsa verde
  • Zest from one medium lime
  • 3 teaspoons fresh lime juice
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 5- oz. crumbled queso fresco

Instructions

  • Heat a large cast iron skillet over medium/high heat. Add avocado oil.
  • When the avocado oil is fragrant and begins to sizzle, add the corn to the cast iron.
  • Toss the corn with the oil and then let the corn sauté in the pan for 2-3 minutes before moving the corn around a bit in the pan.
  • Sprinkle the corn with taco seasoning and then let the corn sauté for another 3-4 minutes or until the corn begins to caramelize and brown.
    corn in a skillet on a white background.
  • Remove the pan from the heat and add the corn to a large bowl and set aside.
  • Add the red pepper, red onion, jalapeno, and fresh cilantro to the corn and toss all the ingredients together.
  • In a separate small bowl mix together the Greek yogurt, mayo, red wine vinegar, salsa verde, lime juice, salt, and cayenne pepper. Stir all the ingredients together until combined.
    a white bowl with a white sauce on it.
  • Add the queso fresco to the Greek yogurt mixture and stir to combine.
  • Pour the Greek yogurt sauce over the corn and fold all of the ingredients together.
    corn salad in a white bowl.
  • Garnish with fresh cilantro, season with salt and pepper, if needed. Serve warm or cover the salad and place it in the refrigerator for at least 20 minutes to serve cold.
    mexican corn salad.

Tips & Notes

When browning the corn we use a cast iron skillet because it gets really hot and retains heat. A cast iron skillet works best but any pan will do.
If you don’t do well with spice, leave out the cayenne pepper and/or the jalapeno pepper.

Watch it

Nutrition Facts

Calories: 480kcal | Carbohydrates: 39g | Protein: 19g | Fat: 30g | Fiber: 6g | Sugar: 19g