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.
Serves 5 | 215 Calories | 7g Fat | 10g Protein | 30g Carbs | 6g Fiber
3 Tablespoons 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.