Street Corn Salad (Esquites)

• servings: 6 servings
• active time: 15 minutes
• total time: 20 minutes

Ingredients

DRESSING

3 Tbsp mayonnaise ($0.24)

2 Tbsp plain Greek yogurt ($0.12)

1 lime ($0.25)

¼ tsp smoked paprika ($0.04)

⅛ tsp cayenne pepper ($0.02)

¼ tsp chili powder ($0.02)

¼ tsp sea salt ($0.01)

SALAD

5 ears of corn, husked (or 4 cups of canned/frozen corn) ($1.65)

¼ cup fresh cilantro ($0.22)

3 Tbsp cotija cheese** ($0.62)

2 Tbsp pickled red onion ($0.24)

1 Tbsp pickled jalapeño ($0.08)

Directions

Shave kernels from corn cobs into a mixing bowl with a sharp knife.

Dice

Mince cilantro and (if using) dice jalapeños and onions into small pieces.

Zest

Gather dressing ingredients: mayonnaise, Greek yogurt, smoked paprika, cayenne pepper, chili powder, and sea salt. Zest and juice lime.

Whisk all dressing ingredients together until smooth.

Toast

In a very hot skillet, add corn kernels and stir them every 30 seconds or so just until there’s a good mix of toasty corn kernels present. You do not need to cook them for long or add any oil, you just want some color on the kernels. Remove from skillet and pour into large serving bowl.

Toss toasted corn, cotija cheese, cilantro and dressing together until well combined. (Add diced pickled onions and jalapeños if you chose to include them!) This salad can be enjoyed warm or chilled with an extra sprinkle of chili powder on top if you like it spicy! Enjoy.

Nutrition

• Calories: 140 kcal
• Total Fat: 8 g
• Sodium: 253 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 2 g
• Protein: 4 g