What a delicious salad or dip! I’ve never had Mexican Street Corn but this is amazing! You can adjust the heat by adding more or less jalapeno. I enjoyed it as a dip as much as a salad. What a wonderful dish to share with friends and family!
Mexican Street Corn Salad
INGREDIENTS:
- Dressing:
- 3 tbps Greek yogurt
- 3 tbps mayo
- 1 large clove garlic, minced
- 1 lime, half zested + fully juiced
- 1/2 tsp chili powder (or Sriracha)
- salt to taste
- Salad:
- 4 ears corn
- 2 tbps butter
- 1/2 large bell pepper, fine chop
- 1 small jalapeño, fine chop
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro, chopped
DIRECTIONS:
- Grill your buttered corn on your BBQ to get those lovely black grill marks and smokey flavor. You can also use frozen corn (heated through in some boiling water), roast in the oven or boil the ears. Allow to cool and then slice off the kernels and add to a large bowl.
- In a small bowl, whisk together the Greek yogurt, mayo, garlic, lime juice, zest, chili powder + salt. Taste and adjust if needed. Sometimes I add 1/2 tsp sugar to compliment the spicy.
- Pour this mixture over the shaved corn and mix to combine.
- Note: You can substitute sour cream for Greek yogurt.
Recipe from HungryHappens
Fork Lore 