Street Corn Salad

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Street Corn Salad

Yield 4

Author Judy Doherty

Prep time

20 Min

Total time

20 Min

This corn salad is chocked full of veggies and fun flavors. It is a great way to enjoy corn at the end of the summer or early fall.

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Ingredients

• 4 ears of corn, husked
• 2 Roma tomatoes, diced
• ½ English cucumber, diced
• ¼ red onion, finely chopped
• ½ jalapeño, finely chopped
• 1 tbsp extra virgin olive oil
• ¼ tsp salt
• ⅛ tsp red pepper
• 1 tablespoon ranch dressing
• Juice of 1 lime
• 2 tablespoons crumbled cojita cheese or feta cheese
• 4 sprigs of cilantro for garnish
• 4 wedges of lime for garnish

Instructions

1. Preheat grill to high heat. Brush corn with olive oil and sprinkle with paprika and oregano to taste.
2. Grill for about 10 minutes at 400 degrees, turning frequently until evenly charred.
3. Let cool, then slice the kernels off the cob.
4. In a large bowl, combine grilled corn, tomatoes, cucumber, onion, jalapeño, olive oil, salt, pepper, and dressing.
5. Top with cojita cheese, cilantro, and lime wedge
6. Serve immediately.

Nutrition Facts

Calories

169

Fat

8 g

Sat. Fat

2 g

Carbs

23 g

Fiber

3 g

Net carbs

20 g

Sugar

8 g

Protein

5 g

Sodium

294 mg

Cholesterol

9 mg

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