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This recipe just came up on Yummly with more ingredients and a different
Joined: Aug 15, 2007
Posted to Thread #29579 at 6:37 pm on Apr 24, 2017
sauce. Thought it would be good for making tweaks and stretching the amount of salad for larger group.
4 ears of corn 3 cups cooked kernels
1/2 cup red onion diced, ¼-inch dice
1/2 cup red bell pepper ¼-inch dice
1/2 cup cucumber ¼-inch dice
1 avocado ¼-inch dice
1 clove garlic minced
1 jalapeño minced
1 tablespoon cilantro chopped, plus more for garnish
1/2 cup queso fresco or cotija cheese
1/4 cup greek yogurt non-fat, plain
2 tablespoons lime juice and zest of one lime
1/4 teaspoon chipotle pepper ground, more to taste
1/4 teaspoon cumin ground
1 tablespoon olive oil
1/4 teaspoon kosher salt
black pepper freshly ground, to taste
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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!
1) Add diced avocado to 1 cup of water plus 1 tablespoon lime or lemon juice and allow to soak for 5 minutes before draining and adding to the salad. This helps slow down the browning, especially if you are not serving the salad right away.
Other messages in this thread:
- 29579. I'm making this Mexican Corn Salad for a potluck this weekend. [LINK] - Amanda_Pennsylvania - 1:03pm on 04/21/17 (20)
- Feta is somewhat similar and will work in a pinch if you can't find cojita [NT] - Melissa Dallas - 1:37pm on 04/21/17
- You might be surprised about finding the cheese. I went to a small locally owned, mom and pop place - KarenNoCA - 1:52pm on 04/21/17
- I made this last summer - my husband can't have fresh - GeorgiaRose - 2:05pm on 04/21/17
- I agree with GeorgiaRose. Feta is acceptable, but Parmesan is closer to cotija cheese. - Michael in Phoenix - 3:56pm on 04/21/17
- Sorry Michael, I didn't see your post. [NT] - orchid - 4:05pm on 04/21/17
- I'd add 1/3 cup thinly sliced green onions too. [NT] - Michael in Phoenix - 3:58pm on 04/21/17
- And if you have a TJ's in your area, get their frozen fire-roasted corn. Excellent! [NT] - Michael in Phoenix - 3:59pm on 04/21/17
- I do have TJ's; thanks for the advice! [NT] - Amanda_Pennsylvania - 5:11pm on 04/21/17
- Everything I have read says Parm is what should be substituted - orchid - 4:04pm on 04/21/17
- I tried it with feta and was disappointed. I agree with Karen, found it in a small - CynUpstateNY - 4:07pm on 04/21/17
- Thank you so much, everyone. - Amanda_Pennsylvania - 5:13pm on 04/21/17
- I had 2 bad and one excellent experience with cotija cheese. The bad versions - MarilynFL - 12:42pm on 04/22/17
- I have a tomato, avocado, grilled corn salad that I love much better than the Mexican Corn Salad - KarenNoCA - 2:06pm on 04/22/17
- I like the potato suggestion. [NT] - Amanda_Pennsylvania - 8:47pm on 04/22/17
- Mexican Corn Salad turned out great! - Amanda_Pennsylvania - 4:43pm on 04/24/17
- This recipe just came up on Yummly with more ingredients and a different - Charley - 6:37pm on 04/24/17
- There are a lot of ingredients in there which may get watery, plus the avocado which will turn color - KarenNoCA - 2:25pm on 04/25/17
- Thank you! [NT] - LisainLA - 2:30pm on 04/25/17
- I am making this for a potluck at work tomorrow. Do you think I can make tonight or shall - LisainLA - 3:48am on 04/25/17
- I made mine the day of, then it sat for several hours. [NT] - Amanda_Pennsylvania - 1:41pm on 04/26/17