Ingredients
Equipment
Method
Step-by-Step Instructions
- Husk the sweet corn and remove silk. Brush with olive oil. Preheat grill to medium-high. Grill corn for about 2 minutes on each side until charred.
- Allow the corn to cool, then cut the kernels off the cob into a bowl.
- Add the finely chopped red onion, minced jalapeño, and crumbled cotija cheese to the corn. Stir gently to combine.
- In a separate bowl, whisk together Greek yogurt, lime juice, chili powder, paprika, sea salt, and freshly ground pepper until smooth.
- Drizzle dressing over the corn and veggie mixture and toss until well coated. Garnish with fresh cilantro and additional cotija cheese.
- Serve immediately, or chill for 30 minutes to enhance flavors.
Nutrition
Notes
Store in an airtight container for up to 3 days. Best enjoyed fresh or at room temperature.
