Mexican Street Corn Salad
Charred corn in a tangy lime-yogurt dressing with crumbled cheese and coriander.
Ingredients
- 3 cups corn kernels, fresh or frozen
- 1 tbsp olive oil
- ¼ cup crumbled feta or cotija cheese
- 3 tbsp plain Greek yogurt
- 1 tbsp lime juice
- ¼ tsp chilli powder
- ¼ tsp smoked paprika
- 2 tbsp chopped coriander
- Salt and pepper to taste
Method
- Heat olive oil in a skillet over medium-high heat.
- Add corn and cook for 7–10 minutes, stirring occasionally, until lightly charred.
- Transfer the corn to a bowl and allow it to cool slightly.
- Mix Greek yogurt, lime juice, chilli powder, paprika, salt, and pepper.
- Stir the dressing into the corn.
- Sprinkle with cheese and coriander before serving.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 175 kcal |
| Protein | 7 g |
| Carbohydrates | 25 g |
| Fat | 6 g |
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
