Mexican Street Corn Salad
Creamy corn with diced veggies and cotija cheese
Ingredients
- 3 cups corn fresh or canned
- 1 Tbsp butter
- 1/4 cup jalapeno diced
- 1/3 cup red onion diced
- 1/2 cup red pepper diced
- 1 Tbsp lime juice
- 1/3 cup Greek yogurt
- 1/4 tsp smoked paprika
- 1/4 tsp chile powder
- 1/8 tsp cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup cotija cheese
- 1-2 Tbsp cilantro
Instructions
- Heat a medium skillet over medium-high heat. Once the pan is nice and hot add the 1 T butter. Melt the butter and then add the corn. Stir the corn to coat in butter and then stop stirring for a few minutes so that the corn will start to char. Once charred on one side stir to allow the other side to char. Takes about 5 minutes but depends on how hot your pan is. Remove from heat and place in a bowl in the refrigerator to cool.
- Dice the jalapeno, red onion and red pepper. Place in a medium bowl.
- Make the dressing by combining the Greek yogurt, lime juice, smoked paprika, chile powder, cumin, salt and pepper. Stir until the spices are evenly mixed in.
- Add the corn to the bowl with the chopped veggies. Add the sauce and stir until the corn is evenly coated. Crumble 1/2 cup cotija cheese and add as much cilantro as you like. Stir just until combined.
- Enjoy at room temperature or keep in the refrigerator for up to 3 days and eat cold.