Saturday, September 21, 2019

Street Corn Salad

A friend told me about having street corn salad, and I just couldn't resist coming up with my own rendition. Of course, mine is dairy free (but don't tell). If you want to add cheese, go ahead. My favorite for a Mexican dish like this is crumbled queso. I find this right alongside all the other cheeses at the regular grocery store. If you have trouble finding it, feta is a good substitute. 


1 tsp olive oil
3 ears corn, shucked with silks removed
1/4 cup chopped red pepper
1/4 cup chopped red onion
2 Tbs low fat mayonnaise
1 tsp chili powder
1 tsp lime juice
2 green onions, thinly sliced
1/4 avocado, chopped
1/4 cup cilantro
1/4 cup crumbled queso or feta cheese (optional)


Heat the olive oil in a nonstick skillet over medium heat. Hold the cobs of corn over the skillet, and cut the kernels off the cob into the skillet. Add the chopped red pepper and onions to the skillet. Cook about 5 minutes, until the corn begins to brown and the onion begins to change color. Make the dressing while the vegetables are cooking. To make the dressing, combine the mayonnaise, chili powder, and lime juice in a medium size bowl. Scrape the cooked vegetables into the bowl with the dressing. Add the green onions, avocado, cilantro, and optional cheese, then mix thoroughly. Serve.

Serves 2

Stealthy Cooking Tip: You can certainly serve this as is, as a side dish. But, as you can see from the second photo, I served this on a bed of crisp lettuce to up the vegetables! You could also serve this on top of romaine or spinach. 

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