Street Corn Mexican Salad (Print Version)
# Ingredients:
→ What you need for the dressing
01 -
1 teaspoon chili powder
02 -
¼ teaspoon ground black pepper
03 -
¼ teaspoon salt
04 -
¼ cup plain Greek yogurt
05 -
1 tablespoon mayo
06 -
1 clove garlic, minced into small bits
07 -
3 tablespoons freshly squeezed lime juice
→ What you need for the salad
08 -
½ cup crumbled cotija or feta cheese
09 -
4 green onions, sliced thinly
10 -
1 tablespoon olive oil
11 -
½ cup roughly chopped fresh cilantro
12 -
1 serrano or jalapeño pepper, finely chopped (remove seeds if preferred)
13 -
About 3 cups of corn kernels, cut off 4 fresh ears of corn
# Instructions:
01 -
In a bowl, stir together the yogurt, mayo, lime juice, garlic, chili powder, salt, and pepper. Keep it nearby for when the corn is ready.
02 -
Warm a big pan over medium-high heat and add some olive oil. Scatter the kernels flat across the pan and cover them. Cook for around 3 minutes, stir everything, then cover again and cook for another 3 minutes. Be careful when opening the lid—kernels might jump!
03 -
Let the corn cool for about five minutes. After that, gently coat it in the dressing.
04 -
Toss the dressed corn with the cilantro, green onions, pepper, and crumbled cheese. If you like extra toppings, sprinkle on some more cilantro or cheese before serving.
# Notes:
01 -
Canned or frozen corn works well too; just drain it thoroughly before using.
02 -
If sour cream is in your fridge instead of yogurt, feel free to swap it!
03 -
Do you like your food extra spicy? Keep the seeds in the chili for that bold kick.
04 -
Hot chili tip: wear gloves while chopping to protect your hands.
05 -
This keeps nicely for up to three days in the fridge.