Mexican Street Corn Salad
Mexican street corn salad is quickly becoming one of my favorite sides. Sweet corn, creamy dressing and perfectly spiced flavors are the perfect match. And it's much less messy to eat in salad form instead of on the cob!
- 4 cups corn cut off the cob (about 4-6 corns depending on size) (can use frozen, defrost and drain)
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp garlic granules
- 1 red bell pepper, diced
- 1/4 cup green onion, minced
- 1/4 cup cilantro, minced
- 4 ounces cojita cheese (can substitute feta)
- 2 tbsp avocado oil mayo
- 2 tbsp plain whole milk yogurt
- 1 lime, juiced
- 1/4 tsp chili powder
Heat a large pan over medium-high heat and add the oil. Once the pan is hot, add the corn kernels, sea salt and garlic granules. Saute and stir every 2 minutes, until the corn is slightly golden. If using fresh corn, this will take about 6-8 minutes. If using frozen corn, this will take a bit longer. Cook until the kernels get some color on them, then remove from heat to slightly cool when done.
As the kernels cook, chop the bell pepper, green onion and cilantro and add to a bowl. Add in the cojita cheese as well.
Whisk together the mayo, yogurt, lime juice and chili powder for the dressing.
To finish, add the slightly cooled corn in with the veggies and stir in the dressing to combine.