Mexican Street Corn Salad (Print Version)
# Ingredients:
→ Dressing essentials
01 -
3 tablespoons lime juice, freshly squeezed
02 -
1 teaspoon chili powder
03 -
¼ teaspoon black pepper, ground
04 -
1 tablespoon mayo
05 -
¼ teaspoon salt
06 -
1 clove garlic, minced finely
07 -
¼ cup plain Greek yogurt
→ Salad components
08 -
4 green onions, sliced thin
09 -
½ cup cilantro, chopped small
10 -
4 corn cobs, kernels removed (about 3 cups)
11 -
½ cup crumbled cotija or feta cheese
12 -
1 serrano or jalapeño pepper, chopped small, no seeds
13 -
1 tablespoon olive oil
# Instructions:
01 -
In a medium bowl, stir together the yogurt, mayo, lime juice, garlic, chili powder, salt, and pepper until smooth. Put it aside while you move on to the corn.
02 -
Add olive oil to a large pan and heat it on medium-high. Spread the corn kernels in one layer, put on the lid, and leave it for 3 minutes. Stir well, cover again, and cook for another 3 minutes. Watch out for kernels popping when you take off the lid!
03 -
Let the hot corn sit for about 5 minutes to cool down a bit. When it’s ready, mix it with the dressing you set aside earlier.
04 -
Toss in the chopped pepper, scallions, cilantro, and crumbled cheese. Give it all a gentle mix. If you're feeling creative, sprinkle on extra cheese and cilantro before serving.
# Notes:
01 -
Canned or frozen corn works great here too; just make sure you drain it fully.
02 -
If you’ve run out of Greek yogurt, sour cream is a great backup.
03 -
Love it spicy? Keep the seeds in your pepper for extra heat.
04 -
When handling hot peppers, wear gloves if you want to avoid your hands feeling like fire!
05 -
This dish stays fresh in your fridge for up to 3 days.