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 husks and silk from the corn, then rub with olive oil.
- Place the corn directly on the hot grill and cook for 10-15 minutes, turning occasionally until charred. Let cool slightly and then cut kernels off the cob.
- In a medium-large bowl, combine greek yogurt, mayo, lime juice, paprika, garlic powder, salt, and pepper to create the dressing.
- Add corn kernels, cotija cheese, diced jalapeño, cilantro, salt, and pepper to the bowl and mix well.
- Serve garnished with additional cotija cheese and cilantro.
Notes
For extra flavor, try adding additional spices such as chili powder or cumin.
Adjust the creaminess by adding more yogurt or mayo as desired.
This salad can be served warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 15mg