Grilled Street Corn Salad

This salad is summer in a dish! Use it as a side dish, main dish, for a topping, as a salsa. It's versatile, delicious, and makes FIRE leftovers. I'm telling ya, you can do it all with this salad. Healthy, easy, yummy.

The inspiration behind this is my love for all things corn and the incredible Mexican Street Corn I had at a food truck in LA years ago.. it has always stuck with me. Creamy, charred, citrusy, spicy. It was the perfect combination. The only thing I thought was that it's so hard to eat corn on the cob without making a huge mess. I LOVE the perfect balance of textures and flavors with street corn, I just wanted it to be easier to eat. So, I decided to cut the corn off the cob after grilling and put my own spin on it.

 

The result is this delicious Grilled Street Corn Salad tossed in an avocado-greek yogurt crema, cotija cheese, lots of lime, smoked paprika, veggies and a ton of cilantro. It's the perfect pair for your summer BBQ. You can have it by itself or, if you're like me, put it on top of your hot dogs, dip those chips in it, on tacos, or serve it with some grilled fish. 

Alriiiiiight, try it! Tag me when you do! 

Grilled Street Corn Salad

3-4 ears of corn, grilled and cut off the cob 

1 jalapeño, seeds removed and diced 

     if you want it less spicy, use 1 poblano pepper

1 small red onion or shallot, diced

1 bell pepper, diced 

1/4-1/2 cup cilantro, chopped, plus more for garnish

1/2 an avocado

2 tablespoons plain greek yogurt 

     sub non-dairy plain yogurt to make it vegan friendly

1/2 teaspoon smoked paprika

2 limes, juiced

salt and pepper, to taste  

1/4 cup cotija cheese 

1. Grill the corn (without its husks) until it is charred on all sides. Carefully cut the corn off the cob. Place the corn into a large bowl.

2. Dice and add your jalapeño, onion, bell pepper and cilantro to the bowl. Squeeze the juice of 1 lime into the bowl.

3. To make the crema, in a blender or food processor, add 1/2 an avocado, greek yogurt, smoked paprika, and the juice of the other lime and blend until smooth. Add salt and pepper to taste. If doing by hand, use a fork or potato masher to mash the avocado until smooth, add in the other ingredients and mix until smooth. 

4. Add the crema to the bowl and mix until everything is evenly coated. Finish with more cilantro, cotija cheese, salt and pepper to taste. Serve!