Here is a deliciously easy way to switch up your summer or BBQ side dish game. This Mexican street corn salad is the perfect choice!
ingredient
- 4 ears of corn, about 3 cups of kernels
- 1 tablespoon olive oil
- kosher salt, for seasoning
- black pepper, for seasoning
- ½ cup red onion, ¼” dice
- ½ cup red bell pepper, ¼” dice
- ½ cup cucumber, ¼” dice
- 1 avocado, ¼” dice
- 1 teaspoon minced garlic
- 1 tablespoon minced jalapeño
- 1 tablespoon chopped cilantro
- ½ cup queso fresco, or cotija cheese
- ¼ cup plain greek yogurt, or sour cream
- ½ teaspoon lime zest
- 2 tablespoons lime juice
- ¼ teaspoon chipotle chili powder
- ¼ teaspoon ground cumin
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Directions
- Prepare the Corn – Remove the husk and the silk. Lightly brush each corn cob with olive oil—lightly season salt and pepper.
- Grill the Corn – Preheat the grill over high heat, about 400 to 450ºF (204 to 232ºC). Add a small amount of vegetable oil to a folded piece of paper towel, and carefully grease the grill grates.
- Once ready, add the corn. Close the lid and cook for about 2 to 3 minutes on each side, flipping and covering, about 12 minutes total. There should be some char marks on each side. Transfer to a plate and cool
- Cut the Kernels – Stand the ear of corn upright on a cutting board. Holding the stem, use a chef's knife to carefully cut the kernels off the cob.
- Mix the Salad Ingredients – In a large bowl, combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro, and ¼ cup of queso fresco cheese. Set aside, or cover and refrigerate until ready to serve.
- Make the Dressing – In a medium bowl, whisk together yogurt, lime zest, lime juice, chipotle chili powder, cumin, salt, and pepper. Slowly drizzle in olive oil, continuously whisking until dressing is smooth—season with salt and pepper to taste.
- To Serve – Before serving, combine the salad with half the dressing. Drizzle the remaining dressing on top. Crumble ½ cup of queso fresco on top and garnish with cilantro.
Related Recipes
