- 4 ears of corn (3 cups cooked kernels)
- 1/2 cup red onion (diced, ¼-inch dice)
- 1/2 cup red bell pepper (¼-inch dice)
- 1/2 cup cucumber (¼-inch dice)
- 1 avocado (¼-inch dice)
- 1 clove garlic (minced)
- 1 jalapeño (minced)
- 1 tablespoon cilantro (chopped, plus more for garnish)
- 1/2 cup queso fresco cheese
- 1/4 cup greek yogurt (non-fat, plain)
- 2 tablespoons lime juice (and zest of one lime)
- 1/4 teaspoon chipotle pepper (ground, more to taste)
- 1/4 teaspoon cumin (ground)
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- black pepper (freshly ground, to taste)
PER SERVING *
|Calories190Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Joanna VonSeggern 2 days ago
Very good! You could easily add beans in this to make it even more filling! I served this with chips for fun.. also added some other spices into the dip since it was a little too limey for me. Added paprika, chili powder, red pepper flakes, etc. would definitely make this again.
Chris B. 18 days ago
Very colorful and bright salad, brings a simple and enjoyable plate to the table..
Brian B. 29 Apr
Awesome recipe. Everyone loves it
Kerry 17 Jan
This came out great, everyone loved it. I didn’t have chipotle pepper so I added a tablespoon of chipotle mayo. Also added a tablespoon of red wine vinegar as others suggested. It was delicious and will become a nice healthy staple side dish in our family! I also roasted a can of corn along with the corn on cob and it worked great! We roasted the corn in oven because we have no grill.
Mirella C. 21 Aug 2017
Absolutely Delicious ! I've made it several times now
Aj P. 17 Aug 2017
Turned out great and had enough leftovers for 2 more meals. Very filling too! Add some red wine vinegar to the sauce though
Jocelyn S. 12 Aug 2017
It was very good but we thought the dressing was missing something so the 2nd time we added one TBSP of red wine vinegar and this provided the zing we were looking for. Doubled the dressing recipes both times as we added more ingredients. We added halved grape tomatoes, yellow peppers and orange peppers, jicama and two avocados., plus whatever salad greens we had on hand. The first time we added cooked shrimp and the second time grilled chicken. Both times our guests really enjoyed. Great summer time meal on a hot day.
C H. 11 Aug 2017
Awesome! This is a corn salad that is good for you but tastes like it isn't. No modifications necessary. Your family will LOVE it! My two year old even liked it. I didn't use the cheese because I didn't have any.
erin boyce 20 Jul 2017
So so good even great as leftovers! Better than food from Mexican restaurants
Collins 4 Jul 2017
this was very good but i would do a bit less of the veggies besides the corn. i could not find queso fresco so i just did shredded jack.
Hello Natalie 8 Jun 2017
It's delicious! It's goes perfectly with steak!