Mexican Street Corn Salad

Step 1

For grilled corn: Husk ears of corn and preheat grill to medium-high heat. Brush corn ears with olive oil and grill for about 2 minutes per side. Remove from grill and let cool before using a knife to cut the corn kernels off the cob into a bowl.

Step 2

For frozen corn: Put frozen corn in a colander. Run water over the corn until it’s thawed. Drain well. Or place in a skillet over medium heat and cook until warm.

Step 3

Add corn kernels, onion, garlic, jalapeño, and cotija cheese to a large bowl. Toss to combine.

Step 4

In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined.

Step 5

Drizzle dressing over the salad ingredients and toss to combine. 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.