Mexican Street Corn Salad (4 – 6 Servings) INGREDIENTS 1 Tbsp. avocado oil 4 cups corn, can be fresh, frozen, or canned ½ red bell pepper, diced
½ cup Greek yogurt 1 large lime, juiced (about 3 Tbsp.) 1 tsp. salt ½ tsp. chili powder ½ tsp. cumin ½ tsp. smoked paprika ⅓ cup crumbled cotija cheese and a little extra for garnishing
½ orange bell pepper, diced ½ green bell pepper, diced ½ red onion, diced
1 jalapeño, deseeded and diced small ½ cup cilantro, chopped, plus more for garnishing
INSTRUCTIONS 1. Heat a large skillet over high heat with avocado oil. 2. Once hot, add corn. You want to char your corn slightly so it has a roasted flavor and some brown bits. This will take about 4 – 6 minutes. 3. Pour into a large bowl and let cool. 4. Prepare the remaining vegetables by chopping into uniform pieces. 5. Once chopped, add them, along with the ½ cup chopped cilantro to the bowl with the corn. 6. In a small bowl, whisk together Greek yogurt, lime juice, salt, chili powder, cumin, and paprika. 7. Stir in cheese. 8. Add yogurt mixture to the bowl and stir to combine everything well. 9. Top with remaining cheese and garnish with cilantro.
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