Mexican Roasted Corn Salad

Looking for a little variety in your next Mexican meal?  Try this simple Mexican Roasted Corn Salad as a side dish instead of the typical rice.  Roasting gives the corn great flavor and texture!

Mex Corn 6_2

This is a great weeknight side dish as it comes together quickly and requires very little effort.  Enjoy!

Mexican Roasted Corn Salad

Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 2

Ingredients

2 c Frozen Corn, defrosted
1 tbsp. Olive Oil
2 tbsp. Chopped Cilantro
1 tbsp. Greek Yogurt
2 tsp. Lime Juice
2 tbsp. Grated Cheese
Salt
Pepper

1.  Mix corn with olive oil in a bowl then season with salt and pepper.

2.  Spread on a baking sheet in a single layer.  I typically use a rimmed baking sheet so the corn can’t fall off the sides.

3.  Roast at 400° F for 15 minutes, stirring a couple times during cooking.  The corn should be starting to brown lightly.

Mex Corn - Roasted

4.  While the corn is cooking, make your dressing by mixing Greek yogurt and lime juice.

5.  Once corn is done, mix in the dressing, cilantro, and cheese.  For the cheese you want a white, easy-melting cheese.  I usually use Monterey Jack or Farmer’s cheese.  Dig in while it’s hot!!

Mex Corn Salad

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