Southwest Corn Salad

Jacklin Altman

This salad is a perfect appetizer, side dish, or snack. Packed with flavor and starring delicious sweet corn, this recipe is one you're going to want to make year round. Just 2 WW SP a serving!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Course Appetizer, Side Dish

Cuisine Mexican

Servings

Calories 137 kcal

Equipment

Mixing Bowls
Oven

Ingredients

3 ears of corn any variety works - you can also substitute 2 cups of thawed and heated up frozen corn
1/4 cup red onion diced
2 tbsp nonfat Greek Yogurt
1 tbsp butter melted
Juice of 1/2 lime can do full lime, adjust to taste
3 tbsp fresh cilantro finely chopped
1/3 cup black beans drained and rinsed
1/4 cup Cotija Cheese can sub grated parm
1 tbsp Everything but the Elote Seasoning

Instructions

Preheat oven to 400F
Put corn (either on a baking sheet or directly on the racks) into oven and bake for 20 minutes. Allow to cool for 3-5 minutes, then remove from husks and cut corn off the cob and into a mixing bowl.
Stir in melted butter to warm corn, followed by red onion, cilantro, and beans. Stir to combine.
Add in Greek yogurt and mix to incorporate it, then add cheese.
Finish with seasoning and lime juice, and garnish with extra cilantro/lime to serve!
Store in an airtight container in the fridge. Best eaten fresh, but can be refrigerated for a day or two if made ahead!

Notes

This recipe can be made with frozen corn too. Defrost corn and warm up in microwave or on stove top and then follow instructions accordingly. Canned corn works as well.

Nutrition

Calories: 137kcalCarbohydrates: 18gProtein: 6gFat: 6gSaturated Fat: 3gCholesterol: 16mgSodium: 143mgPotassium: 248mgFiber: 3gSugar: 6gVitamin A: 273IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Keyword weight watchers, WW, summer, corn, vegetarian, appetizer, salad

Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!