Mexican Street Corn Salad
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
- 1/2 cup cotija cheese crumbled
- 2 tablespoons freshly squeezed lime juice ~ 1 to 2 limes
- 1/2 cup fresh cilantro chopped
- Sea salt and freshly ground pepper
Dressing:
- 1/2 cup plain nonfat Greek yogurt
- 1 tablespoons freshly squeezed lime juice ~ 1 limes
- 1 teaspoon honey
- 1/2 teaspoon paprika
- 1/2 teaspoon ancho chili powder
- 1/4 teaspoon cumin
Instructions
- 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.
- Transfer corn and garlic mixture to a bowl.
- Toss with red pepper, jalapeño pepper, red onion, cheese, lime juice and cilantro.
- In a small bowl, whisk together Greek yogurt, lime juice, honey, paprika, ancho chili powder and cumin.
- 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.
* 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.
