Bright and Zesty Mexican Corn Salad
Try this bold and flavorful Mexican street corn salad. It's packed with vibrant veggies, smoky charred corn, and a creamy tangy dressing—perfect as a side dish or for summer gatherings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kyliecook.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Spoon
- Spatula
- Garlic press
- Stove
- Refrigerator
Ingredients
- 3 tablespoons lime juice, freshly squeezed
- 1 teaspoon chili powder
- ¼ teaspoon black pepper, ground
- 1 tablespoon mayo
- ¼ teaspoon salt
- 1 clove garlic, minced finely
- ¼ cup plain Greek yogurt
- 4 green onions, sliced thin
- ½ cup cilantro, chopped small
- 4 corn cobs, kernels removed (about 3 cups)
- ½ cup crumbled cotija or feta cheese
- 1 serrano or jalapeño pepper, chopped small, no seeds
- 1 tablespoon olive oil
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