Mexican Street Corn Salad w/Zucchini

Adapted from Jo Cooks and Caroline’s Cooking

An easy, “no cook” version of the popular Mexican Street Corn salad. If you’ve not seen it all over the interwebs, I’ve seen many versions of it floating about, in different forms. I wanted to try it the instant I saw it so my eyes were tuned to watch for it.

Just for the record, you guys, I suck at reading recipes. I study the ingredient list of every recipe I gaze upon and that is my main filter criteria. Once I’ve settled on the ingredients, I trust my instincts to guide me (most of the time). Sooo once I’d taken stock of the ingredients needed, I just started tossing things into the bowl and stirring and tasting. And it was only at the end that I noticed that both of the recipes I was referring to had actually COOKED the salad.

Oops! Okay, it’s not really an oops. This recipe is uber easy. I used a bit of smoked paprika, smoked olive oil, chipotle powder and smoked salt to give it a smoky “cooked” taste, but you still get all the nice crunch from eating a raw veggie salad. So yeah, my oops really didn’t turn out so bad. In fact, I kinda really love it this way.

Mexican Street Corn Salad w/Zucchini

• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: About 4 servings 1x

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Ingredients

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• About 4 cups of corn (frozen, thawed or grilled, then cooled & cut from the cob)
• 1/2 of a large sweet onion, finely chopped
• 3 – 4 mini sweet peppers, chopped
• 1 jalapeno, chopped fine (optional)
• 2 – 4 cloves garlic, peeled & chopped fine
• 1 medium zucchini (about 8 inches), chopped
• 1/4 cup freshly squeezed lime juice (from 2 – 2 1/2 limes)
• 1 Tablespoon smoked olive oil (or regular)
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon smoked salt (or regular)
• 1/4 teaspoon chipotle powder (or more, to taste)
• 1/4 – 1/2 cup chopped cilantro
• 2 Tablespoons nonfat Greek yogurt
• 2 Tablespoons light mayo
• 2 – 4 Tablespoons Mexican cotija cheese or feta, crumbled

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Instructions

1. In a medium or large mixing bowl, toss all ingredients except the yogurt, mayo and cheese.
2. Stir in the Greek yogurt & mayo until all is nicely covered. Sprinkle with cheese and a few more cilantro leaves and serve!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Meatless Monday, Weekend Potluck and Clever Chicks Bloghop.