Mexican Street Corn Salad


Avocado oil

32 oz. frozen organic corn

1 red bell pepper, diced

1 jalapeno, seeds removed, finely diced

¼ red onion, finely diced

3 garlic cloves, minced

4 oz. feta cheese

½ cup cilantro, roughly chopped

1/3 cup dairy-free yogurt

Zest of 1 lime

Juice of 1 lime

1/8 teaspoon chili powder

1/8 teaspoon paprika

1/8 teaspoon red pepper flakes

½-1 teaspoon salt

Lime wedges, for garnish



1. Heat a skillet over medium-high heat. Lightly coat with avocado oil and add frozen corn. Cover and let steam for 5 minutes. Once steamed and cooked through, remove lid and cook corn in the pan to brown on all sides, about 4-5 more minutes. Once done, place in a shallow bowl and place in the refrigerator to cool slightly.

2. Chop bell pepper, jalapeno, onion, garlic, cheese, and cilantro. Add to a large bowl.

3. In a small bowl, whisk together yogurt, lime zest, lime juice, chili powder, paprika, and red pepper flakes.

4. Add cooled corn to the bell pepper and jalapeno mixture and pour yogurt sauce on top. Use a spatula to gently fold the ingredients together. Sprinkle salt on top and mix to combine. Taste to see if it needs more salt, and add more if desired. Serve with extra lime wedges. Store any leftovers in the refrigerator.

5. Enjoy!


Serves 6-8

Inspired by PaleOMG

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