Mexican Street Corn Salad Recipe (Print Version)
# Ingredients:
→ For the dressing
01 -
¼ cup Greek yogurt
02 -
1 tablespoon mayonnaise
03 -
3 tablespoons fresh lime juice
04 -
1 clove garlic, finely minced
05 -
1 teaspoon chili powder
06 -
¼ teaspoon salt
07 -
¼ teaspoon ground black pepper
→ For the salad
08 -
1 tablespoon olive oil
09 -
4 ears of corn, husked and kernels cut off (about 3 cups)
10 -
1 serrano or jalapeño pepper, seeded and finely chopped
11 -
4 green onions, thinly sliced
12 -
½ cup fresh cilantro, finely chopped
13 -
½ cup crumbled feta or cotija cheese
# Instructions:
01 -
Mix together Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, salt, and black pepper in a medium bowl until well combined. Set aside while you prepare the corn.
02 -
Heat olive oil in a large skillet over medium-high heat. Spread corn kernels in an even layer, cover with a lid, and cook for 3 minutes. Give it a good stir, cover again, and cook 3 more minutes. Watch out for popping kernels when lifting the lid!
03 -
Let the charred corn cool for about 5 minutes, then toss it with the prepared dressing.
04 -
Add the chopped pepper, green onions, cilantro, and cheese. Gently mix everything together. Top with extra cheese and cilantro if you're feeling fancy!
# Notes:
01 -
If fresh corn isn't in season, feel free to use frozen or canned corn (just drain it well first)
02 -
You can swap the Greek yogurt for sour cream if that's what you have on hand
03 -
For those who love heat, leave the pepper seeds in - that's where all the spicy goodness lives!
04 -
Pro tip: wear gloves when chopping hot peppers to protect your hands
05 -
This salad keeps well in the fridge for up to 3 days