Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Prep time: 10 min
Cook time: 5 min
Yield: 4 servings
Ingredients: 4 cups sweet corn {about 5 ears of corn} or use frozen; 2 tablespoons olive oil {or 2 Tablespoon butter}; 1 bell pepper (red, seeds removed, diced); 1/4 cup fresh cilantro (chopped); 5 green onions (white and green parts chopped); 2 garlic cloves (minced); 1 jalapeño (seeds removed, diced {optional}); 1 teaspoon smoked paprika {or you can use sweet paprika}; 1/2 teaspoon cumin; 2 tablespoons lime juice {1 lime}; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons plain Greek Yogurt; 2 tablespoons mayonnaise; 1/2 cup cotija cheese (crumbled {or feta cheese})

Mexican Street Corn Salad is a crowd favorite at summer get togethers and bbqs. Sweet corn is mixed together with bell pepper, cilantro, green onion, cotija cheese and a creamy, spiced dressing. Serve this alongside your favorite grilled chicken, steak or hamburgers. It also works great as a dip with chips!

Prep10 min
Cook5 min
Makes4 servings
Calories332

Ingredients

4 servings

4 cups sweet corn {about 5 ears of corn} or use frozen
2 tablespoons olive oil {or 2 Tablespoon butter}
1 bell pepper (red, seeds removed, diced)
1/4 cup fresh cilantro (chopped)
5 green onions (white and green parts chopped)
2 garlic cloves (minced)
1 jalapeño (seeds removed, diced {optional})
1 teaspoon smoked paprika {or you can use sweet paprika}
1/2 teaspoon cumin
2 tablespoons lime juice {1 lime}
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons plain Greek Yogurt
2 tablespoons mayonnaise
1/2 cup cotija cheese (crumbled {or feta cheese})

Method

1
If using ears of corn cut the corn off the cob otherwise measure out frozen corn.
2
In a large skillet heat 2 Tablespoons olive oil or butter over medium heat. Add the corn and cook until the corn is beginning to char, about 5 minutes.
3
Put the corn in a large mixing bowl to cool off.
4
Once the corn is cool add the bell pepper, cilantro, green onions, garlic and jalapeños and stir well.
5
In a small bowl add the smoked paprika cumin, lime juice, salt, black pepper, Greek yogurt and mayonnaise and stir well.
6
Add the dressing to the salad and mix well. Refrigerate until ready to serve!

Notes

Store in an airtight container in the fridge for 3-4 days. You can use either cooked corn on the cob or frozen corn. If you can't find Cotija cheese, use feta cheese in its place for a similar taste. I like the combination of mayo and Greek yogurt for the tangy flavor and the lightened up version. You can sub the yogurt with sour cream if you like.