Mexican Street Corn Salad
Author: Nicole
Ingredients
Salad:
  • 1 tablespoon extra virgin olive oil
  • 4 to 5 ears corn, husked removed and kernels removed (~ 2 cups)
  • 3 garlic cloves, minced
  • 1 small red pepper, seeded and finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped red onion
  • ½ cup cotija cheese, crumbled
  • 2 tablespoons freshly squeezed lime juice (~ 1 to 2 limes)
  • ½ cup fresh cilantro, chopped
  • Sea salt and freshly ground pepper
Dressing:
  • ½ cup plain nonfat Greek yogurt
  • 1 tablespoons freshly squeezed lime juice (~ 1 limes)
  • 1 teaspoon honey
  • ½ teaspoon paprika
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon cumin
Instructions
  1. In a large frying pan, heat oil over medium-high heat. Add corn and garlic and cook for about 8 to 10 minutes, stirring frequently. Corn is done when it’s begun to char a bit.
  2. Transfer corn and garlic mixture to a bowl.
  3. Toss with red pepper, jalapeño pepper, red onion, cheese, lime juice and cilantro.
  4. In a small bowl, whisk together Greek yogurt, lime juice, honey, paprika, ancho chili powder and cumin.
  5. Stir dressing into salad about 30 minutes before serving. Take care to not over-dress the salad – it’s okay to have some leftover.
Notes
* You can substitute feta for Cojita cheese.
* If the dressing is too thick, thin it with a bit more lime juice.
* You can prepare it a few hours in advance, removing it from the refrigerator about 30 minutes before serving and dressing it at that time.
Recipe by Riegl Palate at https://www.rieglpalate.com/mexican-street-corn-salad/