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Street Corn Salad


4 Ears of Fresh Sweet Corn, or 16 oz bag frozen fire-roasted corn

1/2 cup Red Onion, diced

1 Jalapeno, seeded and diced

2 Cloves of Garlic

1 Red Pepper, diced

1/4 cup Cotija cheese, plus more for topping

2 TBS Greek Yogurt, plain

2 TBS Mayonnaise

1/3 cup Fresh Cilantro, chopped, extra to top


  1. Husk ears of corn and strip, if using frozen corn put in fridge night before.

  2. Heat Chili EVOO and sauté corn kernels, red pepper, onion, garlic, jalapeno, and 1 TBS of Cumin Rub. Cook until corn starts to char.

  3. Meanwhile, in a bowl whisk together yogurt, mayo, Lime Balsamic, and 1 TBS of Cumin Rub.

  4. Once corn mixture is cooked and charred, place into a bowl. Drizzle dressing over salad, add cotija cheese and cilantro. Toss to combine. Top with additional cilantro and cheese. Enjoy!


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