Lightened Up Esquites (Mexican Street Corn Salad)
Corn is not a staple in my diet. It is something I have maybe 1-2 times a week, if at all. I make sure to buy organic, non-gmo corn when I cook it at home. I prefer to have my corn in the form of tortillas, my weakness is corn tortillas. I recently tried “Esquites” for the first time at my favorite local Mexican restaurant. I fell in love and knew I had to take a stab at making my own version. So here it is, Mexican street corn salad with Greek yogurt instead of mayonnaise. Don’t worry, it is still full of incredible sweet and tangy goodness with a smokey and salty flavor. So yummy!
1 16oz package of organic corn
3 tbsp greek yogurt
1/2 cup parmesan cheese
1/3 cup chopped cilantro
2 tbsp fresh lime juice
1/8 tsp black pepper
1/2 tsp sea salt
1 tsp chili powder
1/8 tsp garlic powder
Spread corn on a foil lined baking sheet. Broil for 15 minutes at 500 degrees or until corn starts to brown. Allow to cool slightly so cheese doesn’t melt once you mix it.
In a small mixing bowl, combine greek yogurt and lime juice, mix together.
Add corn and stir. Add parmesan cheese, seasonings, and cilantro. Stir to combine. Refrigerate until ready to serve.