Mexican Street Corn Salad with Chipotle Dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1/4 tsp Chipotle pepper, ground
  • 1 tbsp Cilantro
  • 4 ears Corn
  • 1/2 cup Cucumber
  • 1 clove Garlic
  • 1 Jalapeno
  • 1/2 cup Red bell pepper
  • 1/2 cup Red onion

• Condiments

  • 2 tbsp Lime juice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin, ground

• Dairy

  • 1/4 cup Greek yogurt, plain non fat
  • 1/2 cup Queso fresco

Found on jessicagavin.com

Description

Directions

• Lightly brush each corn cob with olive oil and sprinkle salt and pepper.
• Heat grill to high heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the corn. Close lid and cook about 2-3 minutes on each side, flipping and covering, about 12 minutes total. You want to achieve some char marks on each side. Set corn aside and allow to cool enough to handle. Carefully cut the corn kernels off the cob on a cutting board.
• In a large bowl combine corn, onion, bell pepper, cucumber, avocado, garlic, jalapeno, cilantro and ¼ cup of cheese.
• In a medium size bowl whisk together yogurt, lime juice, zest, chipotle pepper, cumin, and salt. Slowly drizzle in olive oil and whisk into dressing until smooth. Taste dressing and add more salt and pepper as desired.
• Right before serving combine the salad with half the dressing. Drizzle the top of the salad with the remaining dressing as desired, crumble the remaining ¼ cup cheese, some chopped cilantro, and freshly ground pepper. Enjoy!

Nutrition