Street Corn Salad

Written By Judy Doherty, MPS, PCII
Street Corn Salad

Street Corn Salad

Yield 4
Author Judy Doherty
Prep time
20 Min
Total time
20 Min

This corn salad is chocked full of veggies and fun flavors. It is a great way to enjoy corn at the end of the summer or early fall.

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Ingredients

  • 4 ears of corn, husked
  • 2 Roma tomatoes, diced
  • ½ English cucumber, diced
  • ¼ red onion, finely chopped
  • ½ jalapeño, finely chopped
  • 1 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp red pepper
  • 1 tablespoon ranch dressing
  • Juice of 1 lime
  • 2 tablespoons crumbled cojita cheese or feta cheese
  • 4 sprigs of cilantro for garnish
  • 4 wedges of lime for garnish

Instructions

  1. Preheat grill to high heat. Brush corn with olive oil and sprinkle with paprika and oregano to taste.
  2. Grill for about 10 minutes at 400 degrees, turning frequently until evenly charred.
  3. Let cool, then slice the kernels off the cob.
  4. In a large bowl, combine grilled corn, tomatoes, cucumber, onion, jalapeño, olive oil, salt, pepper, and dressing.
  5. Top with cojita cheese, cilantro, and lime wedge
  6. Serve immediately.

Nutrition Facts

Calories

169

Fat

8 g

Sat. Fat

2 g

Carbs

23 g

Fiber

3 g

Net carbs

20 g

Sugar

8 g

Protein

5 g

Sodium

294 mg

Cholesterol

9 mg
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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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