Ingredients
Scale
- 4 ears corn (about 3 heaping cups off the cob/475 grams)
- 1/2 tablespoon olive oil
- 1/2 cup full-fat plain greek yogurt
- 3 tablespoons mayo
- 2 tablespoons lime juice
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 cup cotija cheese, plus more for topping (2 ounces)
- 1 jalapeño, diced (about 1/3 cup – 40 grams)
- 1/2 cup finely diced red onion (60 grams)
- 1/2 packed cup cilantro, roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the grill to medium-high heat.
- Remove the husk and excess silk from the corn. Lightly coat each ear with olive oil.
- Place the corn directly on the hot grill. Grill for about 10-15 minutes, turning occasionally until char marks appear. Allow to cool slightly before cutting the kernels off the cob with a sharp knife.
- While the corn is grilling, prepare the sauce by mixing together greek yogurt, mayo, lime juice, smoked paprika, garlic powder, salt, and pepper in a large bowl.
- In the bowl with the dressing, add the corn kernels, cotija cheese, diced jalapeño, chopped cilantro, salt, and pepper. Mix well to combine. Taste and adjust seasoning if necessary.
- Serve by garnishing with additional cotija cheese and cilantro.
Notes
For a spicier salad, leave some seeds in the jalapeño.
Cotija cheese can be substituted with feta for a similar flavor.
This salad can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg