Mexican Street Corn Salad with Chipotle Dressing, Friday Night Snacks and More...

Mexican Street Corn Salad with Chipotle Dressing

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Mexican Street Corn Salad with Chipotle Dressing, Friday Night Snacks and More...

Mexican Street Corn Salad with Chipotle Dressing

Delicious grilled Mexican street corn salad recipe is a fiesta in a bowl! A healthy salad packed with fresh vegetables and creamy chipotle yogurt dressing.
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Total Time 30 mins
Course Salad
Cuisine BBQ, Corn, Mexican
Servings 4 Servings

Ingredients
  

Salad:

  • 4 ears of corn 3 cups cooked kernels
  • ½ cup red onion diced, ¼-inch dice
  • ½ cup red bell pepper ¼-inch dice
  • ½ cup cucumber ¼-inch dice
  • 1 avocado ¼-inch dice
  • 1 clove garlic minced
  • 1 jalapeño minced
  • 1 tablespoon cilantro chopped, plus more for garnish
  • ½ cup queso fresco or cotija cheese

Dressing:

  • ¼ cup greek yogurt non-fat, plain
  • 2 tablespoons lime juice and zest of one lime
  • ¼ teaspoon chipotle pepper ground, more to taste
  • ¼ teaspoon cumin ground
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • black pepper

Instructions
 

Salad:

  • Lightly brush each corn cob with olive oil and sprinkle salt and pepper.
  • Heat grill to high heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
  • Once the grill is nice and hot, add the corn. Close the lid and cook about 2-3 minutes on each side, flipping and covering about 12 minutes total. You want to achieve some char marks on each side.
  • Set corn aside and allow it to cool enough to handle.
  • Carefully cut the corn kernels off the cob on a cutting board.
  • In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro, and ¼ cup of cheese.

Dressing:

  • In a medium-sized bowl whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt.
  • Slowly drizzle in olive oil and whisk into dressing until smooth. Taste and add more salt and pepper as desired.

To Serve:

  • Right before serving, combine the salad with half the dressing. Drizzle the top with the remaining dressing as desired, crumble the remaining ¼ cup cheese, add some chopped cilantro and freshly ground pepper.

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