Corn Salad

Corn gets a bad reputation for spiking blood sugar, but there are benefits to this misunderstood starchy vegetable. Corn is a good source of fiber, which can actually help reduce an extreme fluctuation in blood sugar. This recipe has extra fiber added through the additional veggies, and the protein from the cottage cheese can also help reduce blood sugar spikes. Corn is also a good source of nutrients, such as zeaxanthin and lutein, which are carotenoids that may help improve eye health. 


  • 4 ears fresh corn, husked
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Zest and juice of 1 lime
  • 1 cucumber diced
  • ½ red onion, finely diced
  • ½ cup low fat cottage cheese
  • ¼ cup finely chopped cilantro
  • ¼ teaspoon smoked paprika, or chili powder
  • 1 jalapeño, finely diced
  • ¼ teaspoon sea salt

Preheat a grill to medium-high heat. Brush the corn with olive oil and grill for 2 minutes per side or until char marks form. Remove from grill and set aside. Slice the kernels off the corn and add to a large bowl with all other ingredients. Stir to coat and season to taste with salt and pepper. Serve warm or chilled. Makes 4 servings.

Nutrition Facts: 
Serving size: 1 to 1.5 cups
Calories: 211 
Fat: 8.8g 
Carbs: 26.8g 
Fiber: 1g 
Protein: 8.5g 
Sodium: 143.4mg 

Adapted from: Mexican Street Corn Salad Recipe – Love and Lemons 


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