Mexican Street Corn Salad – this Mexican Street Corn Salad is a healthy, easy spin on elote, the flavor so tasty Mexican street vendor edition of corn on the cob!
Mexican road corn, or elote, is a grilled-corn on the cob that is slathered with a spiced sour-cream or mayo-sauce & wrapped in crumbly cotija-cheese. Mexican Street Corn Salad is a potluck-ready variant of this, throwing in a couple of add-ins & lightening up the sauce together with greek-yogurt!
You may serve this Mexican Street Corn Salad warm, but it could also be chilled & served cold
Mexican Street Corn Salad
- ½ cup plain non-fat yogurt (about 80 g)
- 1 tbsp lime-juice
- 1 tsp honey
- ½ tsp paprika
- ½ tsp cumin
- ½ cup cotija-cheese, crumbled, can sub feta
- ½ cup packed fresh-cilantro chopped
- ½ cup chopped red-onion
- 1 red-bell pepper, seeded and chopped
- ¼ tsp salt
- 2 tbsp lime-juice
- 1 clove garlic minced
- 4 ears-corn (about 3 cups)
- splash of oil
- Dressing: Mix all dressing-ingredients & then put aside.
- Cook Corn: Heat oil on medium-high heat in a large skillet then add corn and garlic, cook for 15minutes, flipping regularly till corn starts to char somewhat. Gently toss with lime-juice & salt.
- Serve: In a large-bowl, combine corn mixture, black-beans, onion, cilantro, pepper and cheese. Drizzle sauce over & serve warm or cold. Perfect over tacos, as a chip-dip.
- If using greek-yogurt, then add a dash-milk to thin it out.
- Instead, cook the ears of corn on the grill, then eliminate kernels & blend in lime-juice, garlic and salt.
Burrito Bowls with Chicken all these burrito bowls are packed with marinated grilled chicken, cilantro lime rice, black beans and variaty of toppings. This recipe will wind up a dinner at your home!