EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Easy
This Street Corn Salad has all the flavors of traditional Esquites with roasted corn, cotija cheese, and fresh herbs. It’s made with a creamy dressing lightened up by using Greek yogurt.
If using fresh ears of corn, cook using your preferred method and remove kernels from the cob. Coat with olive oil, salt, and pepper, wrap in foil, and roast in the oven at 220°C for 25-30 minutes. If using frozen or canned corn, heat in a skillet on medium-high heat until thawed and warmed, about 4-5 minutes.
In a small bowl, make the Elote dressing by combining Greek yogurt, olive oil mayonnaise, lime zest, lime juice, and spices. Mix well to combine.
To assemble the salad, add cooled corn, red pepper, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Pour dressing on top and mix well.
If making in advance, add cotija cheese and cilantro right before serving.
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