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Mexican Street Corn Salad

Yield: 6 servings
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Prep Time15 minutes
Total Time15 minutes

Ingredients

  • 24 oz. sweet corn (I used frozen corn that I let thaw)
  • 1/2 cup cilantro, chopped
  • 1/2 cup red onion, chopped
  • 2 oz. queso fresco, crumbled

For the dressing:

  • 1/4 cup light mayonnaise
  • 1/4 cup fat free sour cream
  • 1 clove garlic, minced
  • Juice from 1/2 lime
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika (don't use regular paprika)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Add the dressing ingredients to a bowl and stir to combine.
  • Add the corn, cilantro, red onion, and queso fresco to a large mixing bowl.
  • Pour the dressing over the corn mixture and stir to combine.
  • You can serve it immediately or cover and refrigerate it.