Monday, July 2, 2012

Mexican Corn Salad

This recipe was adapted from Skinnytaste.

Very good! A great side dish for a Mexican meal. 

  • 4 large fresh cobs of corn
  • 2 tbsp light mayonnaise
  • 2 tbsp fat-free Greek yogurt
  • 1/2 tsp chili powder 
  • half a lime, juiced
  • 1 tbsp minced cilantro
  • 2 tbsp onions, minced
  • 1/2 cup pepper jack cheese or any white Mexican cheese, grated


Boil corn in boiling water for 5 minutes, remove from heat. Cool and then cut corn off the cobb. 
In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well. Add corn, cilantro, onions and cheese and stir. Serve warm. 

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