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Mexican Street Corn Salad

Category: mexican

Ingredients

Steps

  1. Wrap corn in tinfoil.

  2. Preheat grill at high for 5 to 10 minutes. Place corn on grill and grill for 21 minutes in three 7 minute intervals turning it 1/3 turn at a time. Remove from grill. Cool on cutting board and then remove kernels.

  3. In large salad bowl combine corn and remaining ingredients. Taste. If too little dressing make a second batch and add it in until you are pleased.

Notes

Original recipe called for sour cream; greek yogurt is better

Source: http://www.seriouseats.com/recipes/2012/07/esquites-mexican-street-corn-salad-recipe.html