Everyone's favorite street fair treat - creamy grilled Mexican corn - is now a cool and tangy salad that's much easier to eat gracefully. It packs well for an impromptu picnic, too!
|3 Tbs nonfat Greek yogurt||3 ears corn, shucked|
|2 Tbs mayonnaise||Olive oil|
|1 Tbs fresh lime juice (from about 2 limes) + 1 lime, cut into 4 wedges||2 medium tomatoes, diced|
|1/4 tsp chili powder||1 head green leaf lettuce, cleaned and torn into bite-size pieces|
|1/4 tsp cumin||1/2 cup crumbled cotija cheese|
Preheat a gas or charcoal grill for direct heat cooking.
While the grill heats, whisk the yogurt, mayonnaise, lime juice, chili powder, cumin, and a pinch of kosher salt together and reserve.
Brush the ears of corn lightly with olive oil and grill, turning occasionally, until the kernels are golden and charred in spots.
Take the corn off the cob by standing an ear on end in a large bowl and running a knife down each side. The bowl will catch the kernels. Repeat with the remaining corn.
Toss the corn with the tomatoes, lettuce, and dressing. Sprinkle with the cotija cheese and serve with lime wedges on the side.
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