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Ingredient
Mexican Street Corn Salad
Introduce
Ingredient
1/2-3/4
of a diced red onion
2 cloves
or 2 Tbs of minced garlic
4 Tbs
mayonnaise
1 tsp
chili powder
1 tsp
smoked paprika
1/2 tsp
sea salt
3-5 sprigs
fresh cilantro
2-3 Tbs
olive oil
Cooking instructions
* Step 1
You can either grill your corn or cook in the air fryer, brush with olive oil & cook until some corners are brown. Remove from grill or air fryer and let cool before using a knife to cut the corn kernels off the cob into a bowl. Add corn kernels, onion, garlic, jalapeño, and cheese to a large bowl. Toss to combine.
* Step 2
In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined. Save 1-2 sprigs of cilantro for garnish.
* Step 3
Drizzle dressing over the salad ingredients and toss to combine.
* Step 4
Top with additional cilantro and cheese. Serve right away or chill in the fridge until ready to serve. This salad can be served warm or cold. Leftovers will keep in the fridge for 3-4 days.
Note: if there is a photo you can click to enlarge it
Tag
Lunch
Salad
Mexican
Latin American
Corn
fresh corn (I used the slightly smaller ones that are pre-peeled)
of a diced red onion
deseeded jalapeños, diced
or 2 Tbs of minced garlic
of a wheel of queso fresco or you can use cotija plus a little more for topping
plain or lime Greek yogurt
Mayonnaise
limes, fresh squeezed
chili powder
smoked paprika
sea salt
fresh cilantro
olive oil
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