Mexican Inspired Roasted Elote Cucumber Salad
This Roasted Elote Cucumber Salad takes everything you love about street corn and turns it into an easy, protein-packed salad. Smoky roasted corn, crunchy cucumbers, and a cotija-lime dressing make this one a repeat.
Servings 4 Servings
Calories 167kcal
Equipment
Ingredients
For the Dressing
- 1 Cup Cottage Cheese low fat Good Culture
- 3 Tablespoons Cotija Cheese grated
- 1 Lime juiced
- 2 Teaspoons Trader Joe’s Elote Seasoning or 1/2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp chipotle
- 2 Cloves Garlic
For the Salad
- 4 Persian Cucumbers thinly sliced
- ⅓ Cup Cilantro chopped
- ½ Red Onion finely diced
- 1 ½ cups Frozen Corn thawed
- 1 Tablespoon Trader Joe’s Elote Seasoning (or 1 chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp chipotle)
Instructions
- To make this, start with the corn. Heat a nonstick skillet over medium heat and spray it with avocado oil. Once it's hot, add the thawed corn and the elote seasoning and cook for 6 to 7 minutes, stirring occasionally, until the corn is roasted and smells like elote. Pull it off the heat and let it cool slightly.
- While the corn cooks, chop your cucumbers, cilantro, and red onion and add them to a large bowl. Once the corn is ready, add it to the bowl too.
- For the dressing, add the cottage cheese, cotija, lime juice, elote seasoning, and garlic to a small blender. Blend until completely smooth. Taste it and adjust the seasoning if it needs more lime or spice.
- Pour the dressing over the salad and toss everything together until it's well coated. Serve right away, or let it chill in the fridge for a bit if you want the flavors to come together even more.
Video
Nutrition
Calories: 167kcal | Carbohydrates: 22g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 317mg | Potassium: 377mg | Fiber: 3g | Sugar: 3g | Vitamin A: 287IU | Vitamin C: 13mg | Calcium: 130mg | Iron: 1mg
