Description
A delicious and easy Mexican street corn salad, made healthier.
Ingredients
Units
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For the Corn:
- 4 ears Corn husk removed
- 2 tsp Avocado oil
- 1/8 tsp Sea Salt
For the dressing:
- 3 tbsp Mayonnaise
- 2 tbsp Greek yogurt
- 2 tbsp Lime juice
- 1 clove Garlic
- 1/2 tsp Chili Powder
For the Salad
- 1/2 Red onion diced
- 1/3 cup Cotija cheese
- 1/4 cup Cilantro chopped
Instructions
- Heat a cast iron pan over medium heat and brush the corn with avocado oil and sea salt. Place the corn on the pan and cook for about 10 minutes total, rotating the corn so all sides become blistered. Remove and set aside. Once cool, remove the corn from the cob with a knife and place in a large bowl.
- Mix together the dressing ingredients in a small bowl.
- Add the onion to the corn and then the dressing. Top with cheese and cilantro and serve and enjoy!
Notes
If you cannot find cotija cheese, you could sub for feta or parmesan.