Creamy Mexican Street Corn Salad
This zesty corn salad makes a quick and easy lunch, side dish, snack or appetizer.
Creamy Mexican Street Corn Salad
This zesty corn salad makes a quick and easy lunch, side dish, snack or appetizer.
Servings Prep Time
4 5minutes
Cook Time Passive Time
5minutes 10minutes marinating time
Servings Prep Time
4 5minutes
Cook Time Passive Time
5minutes 10minutes marinating time
Ingredients
Instructions
  1. Preheat oven to 425˚F. In large bowl, stir together corn, mayo, lime zest, lime juice, salt, pepper, cumin and chili powder. Add red pepper, red onion, green onions and half of the cilantro; toss well. Let stand for 10 minutes.
  2. Arrange pita wedges on large parchment paper–lined baking sheet in single layer. Drizzle with olive oil; bake for about 5 minutes or until lightly toasted.
  3. Divide salad evenly among bowls, garnish with feta, if desired and remaining cilantro. Serve with warm pita wedges.
Recipe Notes

Tip: Substitute whole wheat or corn tortillas for pita breads if desired.

Nutrition Facts
Per serving
Calories 260
Fat 7g
Saturated Fat 1g
Cholesterol 0mg
Sodium 440mg
Carbohydrate 46g
Fiber 5g
Sugars 5g
Protein 8g

WW SmartPoints = 8