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Mexican Street Corn Salad with Chipotle Dressing
Ingredients
  • subheading: Salad-:
  • 4 ears of corn, 3 cups cooked kernels
  • ½ cup red onion, diced, ¼-inch dice
  • ½ cup red bell pepper, ¼-inch dice
  • ½ cup cucumber, ¼-inch dice
  • 1 avocado, ¼-inch dice
  • 1 clove garlic, minced
  • 1 jalapeño, minced
  • 1 tablespoon cilantro, chopped, plus more for garnish
  • ½ cup queso fresco, or cotija cheese
  • subheading: Dressing-:
  • ¼ cup greek yogurt, non-fat, plain
  • 2 tablespoons lime juice, and zest of one lime
  • ¼ teaspoon chipotle pepper, ground, more to taste
  • ¼ teaspoon cumin, ground
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • black pepper, freshly ground, to taste
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