Healthy Mexican Corn Salad

Course: Appetizers, Lunch, Salads, Snack

Cuisine: Mexican

Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegetarian

Time: Max 20 min

Calories: 150 - 450 kcal

Type: meal plan recipes

Diet: egg-free, gluten-free

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 193kcal

1 tsp butter
½ red onion (chopped)
1 cup (160 g) corn kernels (from yellow or white tender corn on the cob)
2 oz (56 g) queso fresco (cotija or ricotta salata, grated or finely crumbled; can also be aged cheddar)
4 tbsp (65 g) Greek yogurt
1 oz (28 g) baby spinach (chopped)
1 handful (10 g) cilantro leaves (chopped)
½ tsp garlic powder
½ tsp salt
chili flakes (per taste)
Lime (per taste)

Get Recipe Ingredients

In a skillet over medium-high heat, melt the butter.
Add the chopped onion and the corn with a pinch of salt. Cook for about 5-7 minutes, until the kernels are golden brown.
Turn the heat to low and add ¼ cup of water and mix, scraping the bottom of the pan. Once you have about 1-2 tbsp of water left, turn off the heat.
In a medium sized bowl add the grated or crumbled cheese, Greek yogurt, chopped baby spinach, chopped cilantro, garlic powder, ½ tsp salt and the corn with its liquid. Mix thoroughly, until everything is incorporated.
Serve in two cups. Top with red pepper flakes and lime per taste.