Mexican Street Corn Salad
Crunchy, creamy, zingy, lemony, and smoky — this is the corn salad you’ll want on repeat. It doubles up beautifully as a dip served with chips too!
Ingredients
For the corn:
- 2-3 ears corn shucked, kernels sliced off
For the dressing:
- 3-4 tbsp mayo
- 2-3 tbsp Greek yogurt or hung curd
- 1-1.5 tbsp lime juice (juice of a lime)
- 3-4 tsp paprika
- 1-2 tsp chili powder
- 2-3 tsp hot sauce of choice
- Salt and pepper to taste
To assemble:
- 1/2 cup mixed peppers sliced
- 1-2 tbsp jalapeños dliced
- 1 block feta (swap in cotija cheese; parmesan etc)
- 2-3 tbsp scallions sliced
- Fresh cilantro chopped, to taste
Instructions
- Shuck the corn and slice off the kernels. Cook in a pan until charred.
- In a bowl, whisk together mayo, Greek yogurt, lime juice, paprika, chili powder, hot sauce, salt, and pepper. Adjust to taste (more lime for zing, more paprika for smokiness, more hot sauce for heat).
- Toss the charred corn in the creamy dressing.
- Mix in diced peppers, sliced jalapeños, scallions, and fresh cilantro. Top with crumbled feta/ cotija/ chese of choice.
- Serve immediately as a salad or scoop with chips. Enjoy!
