Mexican Street Corn Salad

• servings: 20-25

Ingredients

• 4 (15 oz) cans corn, drained

or 4½-5 pounds frozen corn

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1½ cups light mayonnaise

• 1½ cups plain nonfat Greek yogurt

• 2 cups crumbled Cotija cheese (or feta if you can't find Cotija)

• ¾ cup chopped cilantro (optional)

• 2-3 jalapeños, finely minced (optional)

• 6 green onions, sliced

• 3 cloves garlic, minced

• Zest of 2 limes • ⅓ cup fresh lime juice

Seasoning

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• 1½ teaspoons kosher salt

• ½teaspoon black pepper

Garnish

• Extra Cotija cheese • Chili powder • Lime wedges

Directions

1. Heat the butter and olive oil in a large skillet.

2. Cook the corn over medium-high heat until it develops browned, slightly charred spots (work in batches if needed).

3. Let the corn cool for about 10-15 minutes.

4. In a large bowl, mix the mayonnaise, Greek yogurt, garlic, lime zest, lime juice, and seasonings.

5. Stir in the corn, Cotija cheese, green onions, cilantro, and jalapeños.

6. Chill for at least 1 hour.

7. Before serving, top with more Cotija, a sprinkle of chili powder, and lime wedges.

Notes

• Street Corn Salad: Make it the day before as well—the flavors improve overnight. Add the final cheese garnish right before serving.