Mexican Corn Salad

This was a dish we tried for the first time last week.  The first time around we did it as a main dish, but found it to be much more suitable as a side item.  Tonight, we used it as a side dish to go with some beautifully grilled ribeye steaks and some spicy ranch style beans with sliced jalapenos… the flavors really complemented one another.

Okay, first, the ingredients:

Ingredients:

  • 4 large fresh cobs of corn
  • 2 tbsp light mayonnaise
  • 2 tbsp fat-free Chobani Greek yogurt
  • 1/2 tsp chili powder (more or less to taste)
  • 1 tbsp fresh lime juice (from half a lime)
  • 1 tbsp minced cilantro
  • 2 tbsp scallions, minced
  • 1/2 cup (40 g) cotija cheese, grated
  • 5 lime wedges for serving (optional)

Pretty easy prep work.  The first step is to grate the cotija cheese.  Cotija is a Mexican cheese which is made from cow’s milk and is a hard cheese.  If you can’t find cotija in your area, then feta cheese would be a suitable replacement.  You can go ahead and mince up your scallions and cilantro and have them ready to go as well as they will enter the recipe at the same time as the cheese.

Grated cotija cheese, minced scallions, and cilantro.

The next step is to boil your corn.  Corn cooks very quickly, cooking too long can dry it out.  My recommendation is to get your water boiling and put your corn in… let it boil for 5 minutes and remove it from the water.  It will be hot so use tongs and let it sit aside and cool for a bit until you can pick it up.

Comes out the same way it goes in… weird!

While the corn is cooling, go ahead and get your sauce together.  Mix the Chobani Greek yogurt, light mayo, lime juice, and chili powder!  I’ve tried several Greek yogurts, and believe me that Chobani is by far the best of the bunch… so smooth, creamy, and delicious… it is increasingly becoming an ingredient in several dishes.

A simple yet delicious sauce!

Now you’ll want to cut the corn off the cobs… this is a simple process if you’ve never done it before.  Simply hold the corn up and slice straight down the corn at the base of the kernels.  In 4 easy swipes you should be able to easily take off 1/4th of each corn cob from end to end.  Once you have the corn removed… add it to the sauce you just made and give it a good stir to coat the corn.

Corn and its coat of many colors.

The final step will be to add the scallions, cilantro, and cheese… give it another stir and serve warm.  A creamy, delicious, and overall wonderful warm corn salad!

Ready to plate!

Please comment if you like what you see, share away on Facebook, Pinterest, Twitter, etc. and as always… happy cooking and enjoy eating!

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4 responses to “Mexican Corn Salad

    • Thanks Amy! I checked out Chobani for the first time during the Olympics because of their sponsorship and it’s been a love affair since… such a great product and it makes this salad creamy and delicious!

  1. This is very good!!! I had a few couples over for supper and went with mexi appeal! They all loved it. I’m glad I made a double batch!! My hubby even ate this as left-overs first instead of the fiesta lime chicken! I used feta cause I couldn’t find the other and no scallions. Thank-you for sharing, I love to try different recipes and this one was great!!

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