Name: Mexican Street Corn Salad
Country: Mexico
Price: 30 MXN / 1.5 $ / 1.9 STEEM

Info:

  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.

Ingredients:

For Salad

1 avocado , ¼-inch dice
1 clove garlic , minced
1 jalapeño , minced
1 tablespoon cilantro , chopped, 
  plus more for garnish
4 ears of corn , 3 cups cooked kernels
1/2 cup red onion , diced, ¼-inch dice
1/2 cup red bell pepper , ¼-inch dice
1/2 cup cucumber , ¼-inch dice
1/2 cup queso fresco , or cotija cheese

For Dressing

1/4 teaspoon chipotle pepper , 
    ground, more to taste
1/4 teaspoon cumin , ground
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 cup greek yogurt , non-fat, plain
2 tablespoons lime juice , and zest of one lime
black pepper , freshly ground, to taste

Instructions:

For Salad

1. Lightly brush each corn cob with olive oil 
   and sprinkle salt and pepper.

2. Heat grill to high heat. 

3. Add a small amount of vegetable oil on a 
   folded piece of paper towel, 
   and then carefully grease the grill with the oil.

4. Once the grill is nice and hot, add the corn. 

5. Close the lid and cook about 2-3 minutes on 
   each side, flipping and 
   covering about 12 minutes total. 

6. You want to achieve some char marks on each side.

7. Set corn aside and allow to cool enough to handle.

8. Carefully cut the corn kernels off the cob on a 
   cutting board.

9. In a large bowl combine corn, onion, bell pepper, 
   cucumber, avocado, garlic, 
   jalapeno, cilantro and ¼ cup of cheese.

For Dressing

1. In a medium-size bowl whisk together yogurt, 
   lime juice, zest, chipotle pepper, cumin, 
   and salt.

2. Slowly drizzle in olive oil and whisk into 
   dressing until smooth. 

3. Taste dressing and add more salt and pepper 
   as desired.

To-Serve

1. Right before serving, combine the salad with 
   half the dressing. 
   
2. Drizzle the top of the salad with the remaining 
   dressing as desired

3. Crumble the remaining ¼ cup cheese, some chopped cilantro, 
   and freshly ground pepper.

Recipe Notes:

Add diced avocado to 1 cup of water plus 1 tablespoon lime 
or lemon juice and allow to soak for 5 minutes before 
draining and adding to the salad. This helps slow down the 
browning, especially if you are not serving the salad right away.
1 serving = 1 1/4 cup corn salad