Street Corn Salad Mexican (Print Version)
# Ingredients:
→ Dressing essentials
01 -
2 tablespoons lime juice, freshly squeezed
02 -
A quarter cup of plain Greek yogurt
03 -
1 minced garlic clove
04 -
A pinch of black pepper (around ¼ teaspoon)
05 -
1 teaspoon ground chili powder
06 -
A small spoon of mayonnaise (1 tablespoon)
07 -
¼ teaspoon salt for extra flavor
→ Salad mix
08 -
About 3 cups of corn kernels from 4 ears of fresh corn
09 -
1 jalapeño or serrano pepper, finely diced and seeds removed
10 -
1 tablespoon olive oil (for cooking the corn)
11 -
Green onions, thinly sliced (4 stalks)
12 -
Half a cup of finely chopped fresh cilantro
13 -
½ cup of crumbled feta or cotija cheese
# Instructions:
01 -
In a medium bowl, whisk together the yogurt, mayo, lime juice, garlic, chili powder, salt, and a sprinkle of pepper until smooth. Put it aside for later.
02 -
Warm up some olive oil in a big skillet over medium-high heat. Add the corn kernels in a single layer, cover it with a lid, and cook for 3 minutes. Stir things around, cover again, and cook another 3 minutes. Careful when lifting the lid — those kernels can pop!
03 -
Cool the cooked corn down for about 5 minutes, then stir it into the bowl with the dressing.
04 -
Toss in the chopped cilantro, green onion, cheese, and diced pepper. Gently mix things up. Optionally, sprinkle extra cheese or cilantro if you're feeling fancy!
# Notes:
01 -
Using canned or frozen corn? Just drain it well before you start.
02 -
Got sour cream? You can swap it for Greek yogurt if you'd like.
03 -
Want it spicy? Leave the seeds in your pepper — that's where the fiery kick comes from.
04 -
Protect your hands from the chili's heat by wearing gloves while chopping.
05 -
Stays fresh in the fridge for up to three days.