Ingredients
Scale
- 4 ears fresh corn (or 16 oz frozen corn, thawed)
- 1/4 cup crumbled cotija cheese
- 2 cloves garlic, minced
- 1 seeded and chopped jalapeño
- 1/2 cup chopped red onion
- 1/3 cup fresh chopped cilantro
- For Dressing: 2 tbsp plain Greek yogurt, 2 tbsp mayonnaise, 2 tbsp lime juice, 1/2 tsp paprika, 1/2 tsp chili powder, 1/4 tsp sea salt, 1/4 tsp black pepper, 2 tbsp chopped cilantro
Instructions
- Prepare Corn: Grill fresh corn brushed with olive oil 2 min per side until charred. Cool and cut kernels off the cob. For frozen corn, thaw and pan-roast if desired.
- Assemble Salad Ingredients: In a large bowl, combine corn, red onion, jalapeño, garlic, and cotija cheese.
- Prepare Dressing: In a small bowl, whisk Greek yogurt, mayonnaise, lime juice, paprika, chili powder, salt, black pepper, and chopped cilantro until smooth.
- Combine: Drizzle dressing over salad and toss until evenly coated. Garnish with extra cilantro and cotija cheese. Serve warm or chilled.
Notes
- Keep corn slightly crisp; avoid overcooking.
- For make-ahead, store corn and dressing separately until serving.
- Adjust spice with jalapeño or chili powder to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: Mexican-Inspired