Aimee Fortney's Mexican Corn Salad - WSMV News 4

Aimee Fortney's Mexican Corn Salad

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In Mexico, this is a very common dish. Usually, they use mayonnaise, so I lightened it up with Greek yogurt.

  • 6 ears of corn, kernels removed
  • 1 tablespoon olive oil
  • 1 jalapeño/red chile/habanero, diced (seeds and ribs removed)
  • 1/2 cup chopped cilantro
  • Juice from 1 lime
  • 2 tablespoons low-fat Greek yogurt
  • 1/2 to 1 cup Mexican cheese (cotija or feta)
  • Freshly cracked black pepper (to taste)

Heat oil large skillet (I use a cast-iron skillet) over medium heat. Sauté the corn in olive oil until it is browned for about 20 to 25 minutes. Remove from heat and allow to cool for about 10 minutes.

Once the corn has cooled some, then add all of the other ingredients, stirring well to combine. This is such an easy salad to put together, especially with all of the summer corn.

You can serve this at room temperature or cold.

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