This delicious, vegetarian corn salad is basically street corn in a bowl, and a popular food you will see on many street corners and in restaurants in Mexico.
1/2cupCotija cheese, crumbledcan sub parmesan or feta
1/2cupscallions, sliced, green parts only
1/2cupfresh cilantro, finely chopped
2medium cloves garlic, finely minced
1/2tspchili powder or paprika
1/2tspKosher salt
1lime, juiced and zested
Instructions
Soak husked corn in water for 30 minutes. I do this in my kitchen sink. It can be skipped, but it helps plump the corn before it goes on the grill to keep it from shriveling on you.
Prepare a grill on medium-high heat. You can also use a grill pan if you don't have an outdoor grill, or even an oven at 450 degrees. Adjust cooking time appropriately.
Grill corn, turning occasionally, until corn is charred in most spots. This will take 10-15 minutes.
Transfer to a platter and let it sit until cool enough to handle.
Slice off the kernels and reserve. You should have about six cups.
Make dressing:
In a large bowl, whisk yogurt, mayonnaise, garlic, chili powder or paprika, zest and juice of the lime, salt, and 1/4 cup of the cheese to combine.
Add reserved corn kernels and toss to coat.
Top with the remaining 1/4 cup of cheese, scallion, and cilantro, and serve.