Mexican Corn Salad

Serving Size: 1/2 cup | Serves: 8

Ingredients:

  • Cooking spray or oil for grill grates
  • 4 medium ears of corn (husks and silks removed) (or 16 oz. frozen whole kernels, thawed)
  • 1/4 cup nonfat plain Greek yogurt
  • 2 teaspoons minced garlic
  • 2 tablespoons lime juice
  • 1/2 teaspoon chili powder
  • 1/3 cup chopped scallions
  • 1 tablespoon minced jalapeño pepper (seeds removed)
  • 2 tablespoons chopped cilantro
  • 1/2 cup crumbled feta cheese

Instructions:

NOTE: If using frozen corn, skip to third instruction below.

  1. Spray grill grates with nonstick cooking spray or brush them with oil. Heat grill to 400°–450°F.
  2. Place corn on the grill and cook 15–20 minutes, turning every 5 minutes until evenly grilled and kernels are tender. Remove corn from the grill and set aside to rest until cool enough to handle. Using a serrated knife, cut corn kernels off cob and place in a large bowl.
  3. While corn is cooking, whisk together yogurt, garlic, lime juice, and chili powder.
  4. Add scallions, jalapeño pepper, cilantro, and cheese to corn. Toss with yogurt sauce and season with more chili powder if desired.

Nutrient information per serving:
78 calories, 3g total fat, 1g saturated fat, 0g trans fat, 9mg cholesterol, 119mg sodium, 11g total carbohydrate, 1g dietary fiber, 3g sugar, 4g protein


Adapted from Today’s Dietitian

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