Mexican Street Corn Salad

About This Recipe

This easy Mexican street corn salad recipe is packed with flavor and lightened up by using a mix of greek yogurt and mayo. Enjoy it as a summer side dish or as a dip with chips!

Ingredients

• 4 ears corn ((about 3 heaping cups off the cob/475 grams))
• 1/2 tablespoon olive oil
• 1/2 cup full-fat plain greek yogurt
• 3 tablespoons mayo
• 2 tablespoons lime juice
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 cup cotija cheese, plus more for topping ((2 ounces))
• 1 jalapeño, diced ((about 1/3 cup - 40 grams))
• 1/2 cup finely diced red onion ((60 grams))
• 1/2 packed cup cilantro, roughly chopped
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• for topping - cotija cheese, cilantro…

Instructions

1. Heat the grill to medium-high heat.
2. Prep the corn. Remove the husk and excess silk. Rub the ears of corn with oil, giving them a slight coating.
3. Grill your corn. Once the grill is hot, place the corn directly on the grill. Cook for about 10-15 minutes, rotating every few minutes until the corn is cooked and has some char marks. Let cool for a couple of minutes and then remove the corn kernels from the cob with a sharp knife.
4. While the corn cooks, make the sauce. In a medium-large bowl, mix the greek yogurt, mayo, lime juice, paprika, garlic powder, salt, and pepper.
5. Make salad. Add corn kernels, cotija cheese, jalapeno, cilantro, salt, and pepper to the bowl with your dressing. Stir well to combine. Adjust according to taste.
6. Enjoy! Garnish with more cheese and cilantro when serving.