Wednesday, August 9, 2017

Lightened Up Mexican Street Corn Salad

Mexican Street Corn Salad
Cook's Notes: Authentic Mexican Street Corn on the cob is covered in creamy mayo and topped with cilantro, lime juice, Cotija cheese and chili powder. It's also known as esquites. 
But beware it's loaded with calories. This is a lighter version of Mexican Street Corn turned  into a salad recipe. I substituted yogurt in the dressing for the mayonnaise/ sour cream. It's an easy salad with Mexican inspired favors including onions, avocado, peppers, lime and queso fresco (Mexican cheese). Recipe serves four.
  • 5 ears of corn about 4 cups
  • olive oil
  • 1 large zucchini, cut into quarter pieces about 3 cups
  •  1/3 cup diced red onion
  • 1 cup diced red pepper
  • 1 cup diced  yellow pepper 
  • 1 jalapeno, diced 
  • 6 TB. yogurt or 3 TB. Miracle Whip mixed with 3 TB. light sour cream 
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. cumin 
  • 3 TB. lime juice 
  • 1 TB. honey
  •  salt and pepper to taste  
  • 4 oz. Cojata cheese or white cheddar cheese
  • Drizzle corn with a little olive oil and grill corn (medium high heat) on foil about 8 minutes, turn once.
  • Place cooked corn on a cutting board and use a sharp knife to cut the kernels off the cob.
  • In a large bowl add the corn to chopped zucchini, red onion, avocado, peppers and jalapeno. 
  • In a small bowl add yogurt or mayonnaise/sour cream dressing with paprika, cumin, lime juice,  honey, salt and pepper. 
  • Use only as much dressing needed to coat salad mixture. Chill one hour, drain juices  and grate cheese over the top before serving.  The salad is best served the day it is made. 

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