There is no better way to fiesta than with a delicious Mexican Street Corn Salad recipe that everyone will love! Filled with fresh produce and flavorful spices, this bowl of color has it all! Check out the recipe below.
FOND Bone Broth Spring Clean
2 Tablespoons Avocado Oil
½ Teaspoon Cumin
1 Teaspoon Chili Powder
Salt & Pepper, to taste
4-5 Ears of Corn, cut off the cob
1 Small Red Onion, small diced
1-2 Jalapeno peppers (seeds & ribs removed), small diced
1 Pint Cherry Tomatoes, halved
½ Cup crumbled Queso Cotija
1 Bunch Cilantro, chopped finely
In a small bowl, whisk together the bone broth, oil, cumin, chili powder, salt, and pepper. Keep to the side.
In a large bowl, combine the corn, onion, jalapeno, cherry tomatoes, queso fresco and cilantro. Combine well, and then before serving toss well in the vinaigrette.
*If you are using this salad as meal prep, I recommend keeping the dressing separate until you eat it, so it doesn’t wilt or break down the vegetables and cheese.
Carbs 30 grams,
Fat 7 grams,
Protein 10 grams, Fiber 6 grams