Mexican Street Corn Salad

Inspired by a traditional street food called, ‘elote’ this recipe is a deconstructed version of grilled corn on the cob, dressed up with sour cream, cheese, lime, spices and cilantro.

Serves: 6Prep: 20 minutesCook: 25 minutesTotal: 45 minutes

Serves: 6

Ingredients

  • 3 tablespoons Private Selection™ Extra Virgin Olive Oil
  • 2 medium zucchinis, diced
  • 3/4 cup red bell pepper, diced (about 1 medium pepper)
  • 3/4 cup green bell pepper, diced (about 1 medium pepper)
  • 1 jalapeños, minced
  • 2 bags (10 oz.) Simple Truth Organic™ Cut Corn
  • 1/4 cup Kroger® Ranch Sour Cream Dip
  • 1/4 cup Kroger® Queso Fresco Natural Crumbling Cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 2 teaspoons Tajin seasoning or other chili powder seasoning

Directions

  • Preheat the broiler in the oven and have the oven rack 4” away from the broiler element. Spread the olive oil on the bottom of a large baking pan and toss the zucchini, peppers and corn together on the tray.
  • Broil the vegetables, stirring every 5-8 minutes, until they are evenly roasted. Remove the tray from the oven and allow to cool slightly.
  • Transfer the roasted corn and vegetables into a serving dish, drizzle with ranch dip and sprinkle with cheese, cilantro and Tajin spice and serve with lime wedges. Serve warm or at room temperature. Refrigerate leftovers.

Recipe Information

Serves: 6

Ingredients

  • 3 tablespoons Private Selection™ Extra Virgin Olive Oil
  • 2 medium zucchinis, diced
  • 3/4 cup red bell pepper, diced (about 1 medium pepper)
  • 3/4 cup green bell pepper, diced (about 1 medium pepper)
  • 1 jalapeños, minced
  • 2 bags (10 oz.) Simple Truth Organic™ Cut Corn
  • 1/4 cup Kroger® Ranch Sour Cream Dip
  • 1/4 cup Kroger® Queso Fresco Natural Crumbling Cheese
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 2 teaspoons Tajin seasoning or other chili powder seasoning

Directions

  • Preheat the broiler in the oven and have the oven rack 4” away from the broiler element. Spread the olive oil on the bottom of a large baking pan and toss the zucchini, peppers and corn together on the tray.
  • Broil the vegetables, stirring every 5-8 minutes, until they are evenly roasted. Remove the tray from the oven and allow to cool slightly.
  • Transfer the roasted corn and vegetables into a serving dish, drizzle with ranch dip and sprinkle with cheese, cilantro and Tajin spice and serve with lime wedges. Serve warm or at room temperature. Refrigerate leftovers.

Nutrition Information

Nutrition Information
Amount per serving
Calories120
Total Fat8g
Saturated Fat5g
Cholesterol30mg
Sodium420mg
Total Carbohydrate5g
Dietary Fiber1g
Sugars4g
Protein7g