Zesty Grilled Mexican street Corn Salad

Step 1

Place your freshly husked and shucked sweet corn ears in a shallow dish and cover them with enough water to submerge them. Allow them to soak for 10 minutes before patting them dry.

Step 2

Preheat your oven or outdoor barbecue for 10 minutes at 425 degrees Fahrenheit before you start cooking the corn.

Step 3

Spread your ears of corn with Land O Lakes® Butter with Canola Oil. I used a butter knife to coat all surfaces.

Step 4

Place your ears of corn onto the gas grill and cook for about 15 minutes, turning occasionally, until you see char marks. You’ll know they’re done when there are some blackened spots around each side. The corn juices will boil out and scorch the corn to caramelize its natural sugar content for an irresistible sweetness! Remove corn from grill and cool.

Step 5

Place a knife at the top of the ear and slice down, keeping it close to your fingers so you don't cut yourself. Rotate ear to remove kernels from the entire cob, then repeat. Add all kernels to your large mixing bowl.

Step 6

Add all veggies, fresh herbs and cheese to the bowl with the corn.

Step 7

Add the fresh lime juice, mayonnaise, Greek yogurt, and spices to a smaller bowl and whisk to combine.

Step 8

Combine the dressing with the cheese and vegetables and toss to combine. Cover the bowl and store in the refrigerator until you are ready to eat it. Enjoy!