Mexican Street Corn Salad

Υλικά

3 cups frozen corn (I used fire roasted frozen corn from @wholefoods)

1 red bell pepper, finely diced

1/2 red onion, finely diced

1 jalapeno, seeds removed, finely diced

1/3 cup cilantro, finely chopped

1/4 cup cotija cheese + more for topping

Smoky Street Corn Dressing

1 cup fat free greek yogurt

1/2 cup cottage cheese (@good_culture)

1 lime, juiced

2 cloves garlic

1 tsp onion powder

1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp black pepper

1/2 tsp salt

Water to thin, if needed

Chop and prep all of your ingredients for the salad and add them to a large bowl. Next, make your dressing. Add all of the dressing ingredients to a small blender and blend until smooth. Taste and adjust seasonings as desired. Pour the dressing on top of the salad and toss well. Garnish with desired amount of Cotija cheese. Store in a covered container in the refrigerator for up to five days.