Mexican Street Corn Salad

A fun twist on a popular Mexican street food, this Mexican Street Corn Salad is a delicious way to showcase sweet, summertime corn.

So, I might be a little late to the party on this one, but I recently bought a “new-to-me” seasoning blend called Tajin® (ta-HEEN) Clásico. I kept seeing it at grocery stores I frequent and was curious.

Tajín® Clásico is a mix of dried and ground mild red chilies, sea salt, and dehydrated lime juice. The flavor is tangy, citrusy, and salty with mild heat. The makers of this seasoning also produce a reduced-sodium version of their classic blend and a spicier mix made with habanero chilies. The reduced-sodium version contains 120 milligrams sodium per 1/4 teaspoon. Tajín® Clásico and Tajín® Habanero both contain 190 milligrams sodium per 1/4 teaspoon. For seasoning blends that contain salt, those sodium numbers aren’t too bad.

I thought the flavor profile of the Tajín® Clásico would work well in today’s corn salad recipe. This salad is a spin on a popular street food in Mexico called Mexican street corn or elote (eh-LOH-teh). Mexican street corn is corn on the cob (usually grilled) that’s coated with a sauce made up of mayonnaise, sour cream, chili powder, and lime juice. The sauced-up cob is then sprinkled with cotija (ko-TEE-ha) cheese.

For easier eating, I cut the grilled corn kernels from the cob, added green pepper and red onion for a pop of color and flavor, and stirred in a creamy dressing. I did use feta cheese in place of cotija cheese in this recipe. It’s more readily available, at least where I live, and it contains less saturated fat and sodium than cotija cheese.

If you can’t find Tajín® seasoning, no worries. Use a 1/2 teaspoon of chili powder instead. If you go the chili powder route, you may find this salad needs a little extra salt. For those trying to reduce their sodium intake, try to keep any salt additions to no more than an 1/8 teaspoon.

To your health,

Darlene

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MEXICAN STREET CORN SALAD

Yield:  8 servings

Serving Size: about 2/3 cup

Prep: 15 minutes

Ready: 30 minutes

INGREDIENTS

• 4 cups corn kernels (cut from about 5 large ears of grilled corn on the cob)

• 1/2 cup chopped green pepper

• 1/3 cup diced red onion

• 2 tablespoons mayonnaise

• 2 tablespoons reduced-fat sour cream

• 1 tablespoon fresh-squeezed lime juice

• 1 clove garlic, minced

• 1/2 teaspoon Tajín® Clásico seasoning or chili powder

• 1/4 teaspoon kosher salt

• 1/8 teaspoon black pepper

• 1/3 cup crumbled feta cheese, divided

• Lime wedges for garnish

DIRECTIONS

1. To prepare corn, place shucked cobs of corn directly on grate of heated grill. To ensure even cooking, rotate corn cobs every 1 to 2 minutes. Corn will become bright yellow with spots of caramelization when fully cooked; about 10 to 15 minutes. Remove corn cobs from heat and allow to cool.

2. Cut corn kernels from cob and place 4 cups of kernels in a bowl. Add green pepper and onion.

3. In a small bowl, whisk together mayonnaise, sour cream, lime juice, garlic, Tajín® seasoning, salt, and black pepper. Pour dressing over vegetables, add 1/4 cup feta cheese, and toss to coat. Sprinkle top of salad with remaining feta cheese and garnish with lime wedges.

Nutrition Information per Serving

129 Calories, 4 g Total fat, 1 g Saturated fat, 0 g Trans fat, 6 mg Cholesterol, 176 mg Sodium, 22 g Total carbohydrate, 3 g Dietary fiber, 4 g Total sugars, 0 g Added sugars, 4 g Protein, 0 mcg (0%) Vitamin D, 34 mg (2%) Calcium, 1 mg (6%) Iron, 281 mg (6%) Potassium

© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC

Mexican Street Corn Salad

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