Description
This Mexican Street Corn Salad is bursting with flavor! It combines grilled corn, creamy dressing, and zesty ingredients for a delicious, homemade dish. Ideal for quick dinners or gatherings.
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, 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
Instructions
- Preheat the grill to medium-high heat.
- Prepare the corn by removing the husk and excess silk. Rub the ears of corn with olive oil for coating.
- Place corn directly on the hot grill and cook for about 10-15 minutes, rotating occasionally until charred. Let cool and remove kernels from the cob.
- In a large bowl, combine greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper to make the sauce.
- Add corn kernels, cotija cheese, diced jalapeño, cilantro, salt, and pepper to the bowl. Mix thoroughly to combine, adjusting seasoning as needed.
- Serve garnished with additional cotija cheese and cilantro.
Notes
Make sure to grill the corn until it gets char marks for enhanced flavor.
If you prefer a spicier salad, leave some seeds in the jalapeño or add more pepper.
This salad can be served warm or chilled, making it versatile for any occasion.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg