Lightened Up Mexican Street Corn Salad

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5 from 2 reviews


  • avocado oil spray
  • 32 ounce frozen corn
  • 1 red bell pepper, diced
  • 1 jalapeño, seeds removed, finely diced
  • 1/4 red onion, finely diced
  • 3 garlic cloves, minced
  • 4 ounces vegan feta cheese*
  • 1/2 cup cilantro, roughly chopped
  • 1/3 cup dairy-free yogurt**
  • zest of 1 lime
  • juice of 1 lime
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon paprika
  • 1/8 teaspoon red pepper flakes
  • 1/21 teaspoon salt
  • lime wedges, for garnish


  1. Place a large nonstick pan over medium-high heat. Spray with avocado oil and add frozen corn. Cover and let steam for 5 minutes. Once steamed and cooked through, remove lid and cook corn in the pan to brown on all sides, about 4-5 more minutes. One done, place in a shallow bowl and place in the fridge to cool just a bit.
  2. Chop bell pepper, jalapeño, onion, garlic, cheese, and cilantro. Add to a large bowl.
  3. In a small bowl, whisk together yogurt, lime zest and juice, chili powder, paprika, and red pepper flakes.
  4. Add cooled corn to the veggie dish and pour greek yogurt sauce on top. Use a spatula to fold the ingredients together. Sprinkle 1/2 teaspoon of salt on top and mix to combined. Taste to see if it needs more salt and add more, if needed. Serve with extra lime wedges! Keep refrigerated and enjoy those leftovers because they are goooood.