Mexican Street Corn Salad

April 02, 2020By Alysa Seeland

There is no better way to fiesta than with a delicious Mexican Street Corn Salad recipe that everyone will love! Filled with fresh produce and flavorful spices, this bowl of color has it all! Check out the recipe below.

Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Yield: 5
Ingredients: 3 Tbsp FOND’s Lemon &amp; Garlic Bone Broth; 2 Tbsp Avocado Oil; ½ tsp Cumin; 1 tsp Chili Powder; Salt &amp; Pepper, to taste; 4-5 Ears of Corn, cut off the cob; 1 Small Red Onion, small diced; 1-2 Jalapeno peppers (seeds &amp; ribs removed), small diced; 1 Pint Cherry Tomatoes, halved; ½ cup crumbled Queso Cotija; 1 Bunch Cilantro, chopped finely

Rated 5 stars by 1 users

Servings

Calories

215

Ingredients

3 Tbsp FOND’s Lemon & Garlic Bone Broth
2 Tbsp Avocado Oil
½ tsp Cumin
1 tsp Chili Powder
Salt & Pepper, to taste
4-5 Ears of Corn, cut off the cob
1 Small Red Onion, small diced
1-2 Jalapeno peppers (seeds & ribs removed), small diced
1 Pint Cherry Tomatoes, halved
½ cup crumbled Queso Cotija
1 Bunch Cilantro, chopped finely

Directions

In a small bowl, whisk together the bone broth, oil, cumin, chili powder, salt, and pepper. Keep to the side.
In a large bowl, combine the corn, onion, jalapeno, cherry tomatoes, queso fresco and cilantro. Combine well, and then before serving toss well in the vinaigrette.
*If you are using this salad as meal prep, I recommend keeping the dressing separate until you eat it, so it doesn’t wilt or break down the vegetables and cheese.