Sashi Made a Recipe: Mexican Street Corn Style Salad

You can make this with fresh corn that has been boiled on the cob for 5-7 minutes or use your favorite canned variety or frozen that has been thawed. If using fresh, you will need 3-4 ears to get roughly 3 cups of kernels. I served this with Squash Taco Boats!

Mexican Street Corn Style Salad

• 3 c of corn kernels (I used 2 15oz can of no salt added corn that had been drained
• 15 oz can of reduced sodium black beans, drained and rinsed well
• 3 Roma tomatoes, chopped
• 2 Tbsp chopped fresh cilantro or parsley 
• 1/4 c nonfat plain Greek yogurt*
• 1/4 c lowfat cottage cheese*
• 1 Tbsp lime juice
• 1 tsp chili powder
• 1 tsp hot sauce, more or less to taste (I used Cholula)
• 1/4 tsp kosher salt 
• Fresh ground pepper to taste
• 2 oz finely shredded part-skim mozzarella 

1. In a large bowl, add the corn, black beans, tomato, and cilantro or parsley. 
2. In a medium bowl, stir together the yogurt, cottage cheese, lime juice, chili powder, hot sauce, salt and pepper.  Mix well.
3. Add the dressing to the vegetables and the shredded cheese. Stir well to combine everything.
4. Serve immediately or refrigerate for 2 hours before serving.

Makes 8 ~ 1 cup servings 

On WW Blue 💙: 1 pt

* When buying lowfat or nonfat versions of things, I look at the ingredient list before buying. Oftentimes, lowfat products have ingredients that most people can't pronounce, so I look for brands that start with skim milk or are still minimally processed. This is just my preference. 🙂