Lightened Up Grilled Street Corn Salad
I am already going to call this my new favorite summer salad! It is so fresh and delicious. Pair it with grilled chicken for a super easy dinner.
Lightened Up Grilled Street Corn Salad
I am already going to call this my new favorite summer salad! It is so fresh and delicious. Pair it with grilled chicken for a super easy dinner.
Servings: 4 servings
Ingredients
Corn Salad
- 6 ears corn shucked and cleaned (~4 cups kernels)
- 1 cup cherry tomatoes
- 2 jalapeños
- 1 red pepper
- 1 red onion
- olive oil spray
- salt and pepper to taste
Sauce
- ½ cup nonfat plain Greek yogurt
- 2 tbsp sriracha
- 1 tbsp siete spicy taco seasoning or 1 tsp chili powder, 1 tsp cumin, + 1 tsp garlic powder
- ⅓ cup crumbled cotija cheese
- 1½ limes juiced
- salt and pepper to taste
Instructions
- Prepare the corn by shucking and cleaning it and preheating the grill to 400F.
- Place the corn directly on the flames and cook for 20-25 minutes, flipping every 5 minutes.
- Slice the jalapeños and red pepper into quarters. Spray each side with olive oil spray and sprinkle with salt and pepper. Place peppers right on the grill and grill each side for 3-5 minutes.
- Cut the red onion into 4 1/2 inch thick slices. Spray both sides with olive oil and sprinkle with salt and pepper. Place onion slices directly on the grill and grill each side for 3-5 minutes.
- While the corn and vegetables are cookies, prepare the sauce by mixing all of the ingredients in a large mixing bowl.
- Slice the cherry tomatoes in half, cut the corn off the cob, and dice the grilled vegetables.
- Add corn, vegetables, and tomatoes to the bowl with the sauce. Mix everything together and enjoy!
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