Elote Corn Salad

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! 

Casey Barber

Elote Corn Salad

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    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
    Kosher salt


    Prep: 15 min Total:
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    • 1

      Preheat a gas or charcoal grill for direct heat cooking.

    • 2

      While the grill heats, whisk the yogurt, mayonnaise, lime juice, chili powder, cumin, and a pinch of kosher salt together and reserve.

    • 3

      Brush the ears of corn lightly with olive oil and grill, turning occasionally, until the kernels are golden and charred in spots.

    • 4

      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.

    • 5

      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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