Description
This Mexican Street Corn Salad is bursting with flavor and simplicity! Made with grilled corn, creamy dressing, and topped with cotija cheese, it’s an ideal choice for a quick, tasty meal or a barbecue side dish.
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 silk, then rub the ears with olive oil.
- Grill the corn directly on the hot grill for 10-15 minutes, turning occasionally until charred. Let it cool then cut the kernels off the cob.
- While the corn is grilling, prepare the dressing by mixing the Greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper in a bowl.
- In a large bowl, combine the corn kernels, cotija cheese, diced jalapeño, chopped cilantro, salt, and pepper. Stir everything together and adjust the seasoning to taste.
- Serve your salad garnished with extra cotija cheese and cilantro.
Notes
For added flavor, you can sprinkle more lime juice or chili powder on top while serving.
Pair this salad with grilled meats for a delicious barbecue side.
Leftovers can be stored in the fridge for up to 2 days. Give it a stir before serving again.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 20mg