Mexican Street Corn Salad

Calories: 180 Proteins: 5 Carbs: 17 Fibers: 2 Fats: 11 Serves: 8 Total time: 20M

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Ingredients

4 cups corn (approximately 24 oz frozen)

1 Tbsp avocado oil

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1 red bell pepper diced

1 bunch of fresh cilantro minced, a few leaves left for garnish

1 jalapeno diced

1/2 large red onion diced

2/3 cup cotija cheese shredded/crumbled

Dressing:

5 Tbsp Lime Avocado Mayo (MYL)

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4 Tbsp fresh lime juice approximately 2 limes

1/2 tsp cumin

1/2 tsp paprika

1/4 tsp kosher salt

1/4 tsp chili powder

Directions

Heat avocado oil in a saute pan on medium-high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to a large bowl and set aside.

Add pepper, jalapeno, cilantro, and onion to a large bowl with corn and mix well.

In a small bowl, add all dressing ingredients and mix well until smooth.

Add dressing to the large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.

Add the remaining cheese and some cilantro.

Serve or cover and store in the fridge for up to 8 hrs before serving.

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