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Mexican street corn salad bowl 1

Mexican Street Corn Salad Bowl

This vibrant Mexican street corn salad bowl transforms traditional elote into a nutritious, flavor-packed meal. Charred sweet corn combines with tangy lime, creamy avocado, and savory spices for a satisfying lunch that's ready in just 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Lunch, Main Course, Salad
Cuisine Mexican
Servings 4 bowls
Calories 380 kcal

Equipment

  • Large Skillet
  • Mixing Bowls
  • Cutting Board
  • Chef's Knife

Ingredients
  

Salad Base

  • 4 cups fresh corn kernels from about 5-6 ears, or frozen corn, thawed
  • 1 red bell pepper diced
  • 1/2 red onion finely diced
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1/3 cup fresh cilantro chopped
  • 1/4 cup cotija cheese crumbled (substitute with feta if unavailable)
  • 2 cups cooked quinoa or brown rice for the bowl base
  • 2 cups romaine lettuce chopped
  • 1 tablespoon oil for charring corn

Dressing

  • 3 tablespoons lime juice approximately 2 limes
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • 1 teaspoon honey or agave nectar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • salt and pepper to taste

Optional Garnishes

  • sliced jalapeños for heat
  • extra lime wedges
  • additional cotija cheese
  • tortilla strips for crunch
  • Greek yogurt or sour cream for creaminess

Instructions
 

  • If using fresh corn, shuck the ears and carefully cut the kernels off the cob. For frozen corn, ensure it's fully thawed. Heat a large skillet over medium-high heat and add 1 tablespoon of oil.
  • Add the corn kernels in a single layer (you may need to work in batches) and allow them to char slightly, about 3-4 minutes without stirring. Then stir occasionally until the corn is spotted with golden brown marks, about 2-3 more minutes.
  • In a small bowl, whisk together the lime juice, olive oil, minced garlic, honey, cumin, smoked paprika, and chili powder. Season with salt and pepper to taste.
  • In a large mixing bowl, combine the charred corn, diced bell pepper, red onion, cherry tomatoes, and chopped cilantro. Pour about three-quarters of the dressing over the mixture and toss gently to combine.
  • Divide the cooked quinoa or brown rice among serving bowls, creating a base layer. Top with a generous portion of chopped romaine lettuce.
  • Spoon the corn mixture over the lettuce. Add diced avocado on top and sprinkle with crumbled cotija cheese. Drizzle the remaining dressing over each bowl.
  • Add your choice of optional garnishes – sliced jalapeños for heat, a dollop of Greek yogurt for creaminess, or some tortilla strips for texture. Serve with extra lime wedges on the side.

Notes

For meal prep, store the corn mixture, grains, lettuce, and dressing separately in airtight containers for up to 3 days.
Keep the diced avocado with the pit in a container with a few drops of lime juice to prevent browning.
For a lower-carb option, replace the quinoa/rice base with cauliflower rice or additional lettuce.
Make it dairy-free by substituting cotija cheese with nutritional yeast or dairy-free feta.
For added protein, include black beans or grilled chicken.

Nutrition

Calories: 380kcalCarbohydrates: 52gProtein: 12gFat: 16gSodium: 245mgFiber: 9gSugar: 8g
Keyword Street Corn, Mexican Salad, Healthy Lunch, Meal Prep, Corn Salad
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