Mexican Street Corn Salad

Name: Mexican Street Corn Salad
Cuisine: American
Ingredients: 8 ears fresh corn (I used the slightly smaller ones that are pre-peeled); 1/2-3/4 of a diced red onion; 3 deseeded jalapeños, diced; 2 cloves or 2 Tbs of minced garlic; 3/4 of a wheel of queso fresco or you can use cotija plus a little more for topping; 4 Tbs plain or lime Greek yogurt; 4 Tbs mayonnaise; 2 limes, fresh squeezed; 1 tsp chili powder; 1 tsp smoked paprika; 1/2 tsp sea salt; Black pepper to taste; 3-5 sprigs fresh cilantro; 2-3 Tbs olive oil

Elyse Rose @elyserose

USA

#GlobalApron #June

Elyse Rose @elyserose

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Ingredients

8 earsfresh corn (I used the slightly smaller ones that are pre-peeled)
1/2-3/4of a diced red onion
3deseeded jalapeños, diced
2 clovesor 2 Tbs of minced garlic
3/4of a wheel of queso fresco or you can use cotija plus a little more for topping
4 Tbsplain or lime Greek yogurt
4 Tbsmayonnaise
2limes, fresh squeezed
1 tspchili powder
1 tspsmoked paprika
1/2 tspsea salt
Black pepper to taste
3-5 sprigsfresh cilantro
2-3 Tbsolive oil

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Steps

1

You can either grill your corn or cook in the air fryer, brush with olive oil & cook until some corners are brown. Remove from grill or air fryer and let cool before using a knife to cut the corn kernels off the cob into a bowl. Add corn kernels, onion, garlic, jalapeño, and cheese to a large bowl. Toss to combine.
2

In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined. Save 1-2 sprigs of cilantro for garnish.
3

Drizzle dressing over the salad ingredients and toss to combine.
4

Top with additional cilantro and cheese. Serve right away or chill in the fridge until ready to serve. This salad can be served warm or cold. Leftovers will keep in the fridge for 3-4 days.