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Mexican Corn Salad

Mexican Corn Salad

Mexican Corn Salad

Mexican Corn Salad


4 large fresh cobs of corn (**or just use a package of frozen corn, like me, 1.5 bags or about 4 cups)

2 tbsp light mayonnaise

2 tbsp fat-free Greek yogurt

1/2 tsp chili powder (more or less to taste)

1 tbsp fresh lime juice (from half a lime)

1 tbsp minced cilantro

2 tbsp scallions, minced

1/2 cup (40 g) cotija cheese, grated

5 lime wedges for serving


1. Boil corn in boiling water for 5 minutes, remove from heat. When cool enough to handle, cut corn off the cobb. (makes 4 cups)

2. In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well.

3. Add corn, cilantro, scallions and cheese and toss.

Serve with lime wedges.

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