Grilled Mexican Street Corn Salad (Printable Version)
Grilled corn tossed with creamy lime dressing, cotija cheese and cilantro - a perfect summery Mexican-inspired side dish.
# Everything You’ll Need:
01 -
6 large ears of corn
02 -
1/3 cup reduced-fat mayonnaise
03 -
1/2 cup reduced-fat sour cream
04 -
8 oz cotija or feta cheese
05 -
juice of 2 limes
06 -
1 tsp chili powder
07 -
2 tbsp fresh cilantro, chopped
08 -
1 tsp salt
# Steps to Cook:
01 -
Remove the outer husks from the corn and grill over medium heat for 15-20 minutes, turning frequently to prevent burning.
02 -
Remove the remaining husks and strip the kernels from the cobs.
03 -
In a medium-sized bowl, mix the corn, mayonnaise, sour cream, lime juice, and salt until well-combined.
04 -
Cover the bowl and refrigerate the mixture for at least 4 hours.
05 -
Right before serving, mix in the cheese and cilantro. Taste and adjust the seasonings if necessary.
06 -
Transfer to a serving dish and serve cold.
# Extra Suggestions:
01 -
Refrigerating the salad ensures the flavors meld together. Adjust seasonings to taste after chilling.