Looking for creative ways to eat fresh Olathe Sweet Corn?
There are so many easy ways to cook corn on the cob, but this salad is an off-the-cob recipe for serving sweet corn.
This Mexican Street Corn Salad is a lightened version of Esquites, a charred corn salad served in Mexico. The secret ingredient of this recipe is the Cotija cheese, a salty, dry cheese that is crumbled on top of the corn. Combining the corn with a light dressing of yogurt, lime, chili powder and cilantro gives this salad a bright flavor without adding mayonnaise (a traditional ingredient in this salad).
Next time your fixing fresh sweet corn or even if you're dressing up corn from the freezer, try Mexican Street Corn Salad. It's the perfect side dish to your next Mexican feast.
Mexican Street Corn Salad
- 3 cups fresh or frozen corn kernels
- 1 tablespoon canola oil
- ¼ cup whole Greek yogurt
- ¼ cup fresh lime juice about 1 lime
- ½ teaspoon ancho chili powder
- ½ cup chopped fresh cilantro leaves
- ¼ cup cotija cheese or feta cheese, but it would change the flavor profile
- salt and pepper to taste
- Heat oil in a large cast iron skillet over high heat.
- Spread corn kernels across the skillet. Allow the corn to cook without stirring until the corn starts to char (about 5 minutes), stir and allow the corn to sit for another 2 minutes without stirring. When most of the corn is slightly charred, remove the skillet from heat and allow to cool.
- In a large bowl combine yogurt, lime juice and chili powder. Stir in corn, cilantro, and top with cheese. The cheese will add considerable amount of saltiness, so wait until the recipe is combined before adjusting the seasonings.