Save Mexican Street Corn Salad with Chipotle Dressing
Delicious grilled Mexican street corn salad recipe is a fiesta in a bowl! A healthy salad packed with fresh vegetables and creamy chipotle yogurt dressing. #video #mexicanfood #streetcorn #salad#Beans#Chickpeas
One of my favorite ways to spruce up corn on the cobb is Mexican-style elotes. They are roasted ears of corn topped with savory spices, creamy sauce, cheese, limes, and chopped cilantro. A handheld treat that you can’t resist!
With BBQ and picnic season well on its way, I found a quick, healthy and portable way to enjoy elotes. I’ve taken the key flavor elements and added them to a vegetable-packed salad. This Mexican street corn salad with creamy chipotle dressing will turn dinner into a fiesta!
Save Mexican Street Corn Salad with Chipotle Dressing ,
By Easy Food Demat .
Total time: 30 minutes
Servings: 4 Servings
• 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
• Dressing-
• 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
• 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 the 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.
• Dressing-
• 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.
• To-Serve-
• 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.
Delicious grilled Mexican street corn salad recipe is a fiesta in a bowl! A healthy salad packed with fresh vegetables and creamy chipotle yogurt dressing. #video #mexicanfood #streetcorn #salad#Beans#Chickpeas
Total time: 30 minutes
Servings: 4 Servings
Ingredients :
• Salad-• 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
• Dressing-
• 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
Instructions :
• Salad-• 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 the 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.
• Dressing-
• 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.
• To-Serve-
• 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.
Copyright:
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