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’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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