Mexican Street Corn Salad

• servings: 6 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

4 ears corn (husked)

1 1/2 cups pearl couscous

1 cup chicken broth

3/4 cup water

1/2 cup fresh lime juice (divided (6-8 limes))

2 teaspoons salt (divided)

1/2 red bell pepper (chopped)

1/2 small red onion (finely chopped)

1/2 cup fresh cilantro (chopped)

5 green onions (chopped)

1 jalapeno pepper (diced (and seeded if less heat desired))

2 Tablespoons sour cream

2 Tablespoons mayonnaise

1/2 teaspoon smoked paprika

1/2 teaspoon cumin ground

1/4 teaspoon black pepper

1/2 cup cotija cheese (or feta, crumbled)

Directions

Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a large bowl.

Meanwhile, prepare the couscous. In a saucepan combine the broth, water, 1/4 cup lime juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Remove the lid, fluff the couscous with a fork and let it cool in the pan.

In a small bowl, whisk together the remaining ¼ cup lime juice, sour cream, mayonnaise, paprika, cumin, black pepper and remaining ½ teaspoon salt. Set aside.

To the bowl with the corn, add the cooled couscous, bell pepper, onion, cilantro, green onions, and jalapeno. Stir to combine. Drizzle on the dressing, and the cheese and toss gently to combine. Season with additional salt and pepper, if necessary.