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Mexican Street Corn and Tomato Salad

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings

Ingredients
  

  • 4 ears fresh corn, husked
  • 1 tablespoon olive oil
  • 2 cups cherry tomatoes, halved
  • 1/4 cup mayonnaise or sour cream
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder or Tajín
  • 1/4 teaspoon garlic powder
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup crumbled cotija cheese (or feta)
  • Salt and pepper, to taste
  • Optional Add-ins & Swaps:
  • Add diced avocado for creaminess
  • Use grilled zucchini or bell peppers in the mix
  • Swap Greek yogurt for mayo for a lighter dressing

Instructions
 

  • Grill the CornBrush corn with olive oil and grill over medium-high heat for 8–10 minutes, turning occasionally, until lightly charred. Let cool slightly, then cut kernels off the cob.
  • Mix the DressingIn a large bowl, whisk together mayo, lime juice, chili powder, garlic powder, salt, and pepper.
  • Combine the SaladAdd corn kernels and halved tomatoes to the bowl. Toss gently to coat in the dressing.
  • Finish and ServeStir in chopped cilantro and cotija cheese. Taste and adjust seasoning. Serve warm or refrigerate until ready.