Description
This Mexican Street Corn Salad is bursting with flavor, featuring grilled corn, cotija cheese, and a creamy dressing. It’s a perfect side dish or quick meal that’s simple and satisfying!
Ingredients
Scale
- 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 (2 ounces), plus more for topping
- 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
- Preheat the grill to medium-high heat.
- Prepare the corn by husking and cleaning it. Lightly coat the ears with olive oil.
- Place the corn on the grill once it's hot. Grill for approximately 10-15 minutes, turning every few minutes until charred. Allow it to cool, then cut the kernels off the cob using a sharp knife.
- While the corn is grilling, prepare the dressing by combining the greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper in a medium-large bowl.
- Combine the corn kernels, cotija cheese, diced jalapeño, cilantro, and any remaining seasoning with the dressing. Mix thoroughly and adjust seasoning to taste.
- Serve the salad garnished with additional cotija cheese and cilantro.
Notes
For a spicier kick, leave some seeds in the jalapeño.
This salad is best served fresh but can be stored in the refrigerator for a day.
Feel free to customize with additional toppings like avocado or tomatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg