Home Quick meals Mexican Street Corn Salad w/Zucchini

Mexican Street Corn Salad w/Zucchini

by Ann
1 comment

Adapted from Jo Cooks and Caroline’s Cooking

Mexican Street Corn Salad w/Zucchini ~Sumptuous Spoonfuls #easy #Mexican #salad #recipe


An easy, “no cook” version of the popular Mexican Street Corn salad. If you’ve not seen it all over the interwebs, I’ve seen many versions of it floating about, in different forms. I wanted to try it the instant I saw it so my eyes were tuned to watch for it.

Just for the record, you guys, I suck at reading recipes. I study the ingredient list of every recipe I gaze upon and that is my main filter criteria. Once I’ve settled on the ingredients, I trust my instincts to guide me (most of the time). Sooo once I’d taken stock of the ingredients needed, I just started tossing things into the bowl and stirring and tasting. And it was only at the end that I noticed that both of the recipes I was referring to had actually COOKED the salad.

Oops! Okay, it’s not really an oops. This recipe is uber easy. I used a bit of smoked paprika, smoked olive oil, chipotle powder and smoked salt to give it a smoky “cooked” taste, but you still get all the nice crunch from eating a raw veggie salad. So yeah, my oops really didn’t turn out so bad. In fact, I kinda really love it this way.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Mexican Street Corn Salad w/Zucchini ~Sumptuous Spoonfuls #easy #Mexican #salad #recipe

Mexican Street Corn Salad w/Zucchini

  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: About 4 servings 1x

Ingredients

Scale
  • About 4 cups of corn (frozen, thawed or grilled, then cooled & cut from the cob)
  • 1/2 of a large sweet onion, finely chopped
  • 34 mini sweet peppers, chopped
  • 1 jalapeno, chopped fine (optional)
  • 24 cloves garlic, peeled & chopped fine
  • 1 medium zucchini (about 8 inches), chopped
  • 1/4 cup freshly squeezed lime juice (from 22 1/2 limes)
  • 1 Tablespoon smoked olive oil (or regular)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon smoked salt (or regular)
  • 1/4 teaspoon chipotle powder (or more, to taste)
  • 1/41/2 cup chopped cilantro
  • 2 Tablespoons nonfat Greek yogurt
  • 2 Tablespoons light mayo
  • 24 Tablespoons Mexican cotija cheese or feta, crumbled

Instructions

  1. In a medium or large mixing bowl, toss all ingredients except the yogurt, mayo and cheese.
  2. Stir in the Greek yogurt & mayo until all is nicely covered. Sprinkle with cheese and a few more cilantro leaves and serve!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2017, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Mexican Street Corn Salad w/Zucchini ~Sumptuous Spoonfuls #easy #Mexican #salad #recipe

This recipe was shared at Meatless Monday, Weekend Potluck and Clever Chicks Bloghop.

You may also like

1 comment

Deborah @ Confessions of a mother runner May 9, 2017 - 7:35 am

Great idea to add in the zucchini looks like a great salad. Thanks for linking up today for Meatless Monday

Reply

Leave a Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More