Lightened-Up Esquites {Mexican Street Corn Salad}

By harvard88

Ingredients

• Cooking spray or oil for grill grates
• 4 4 16 4 medium ears of corn, husks and silks removed (or 16 oz frozen)
• 1/4 1/4 1/4 cup nonfat plain Greek yogurt
• 2 2 2 teaspoons minced garlic
• 2 2 2 tablespoons lime juice
• 1/2 1/2 1/2 teaspoon chili powder
• 1/2 1/2 1/2 teaspoon kosher salt
• 1/3 1/3 1/3 cup chopped scallions
• 1 1 1 tablespoon minced jalapeño pepper, seeds and ribs removed
• 2 2 2 tablespoon chopped cilantro
• 1/2 1/2 1/2 cup crumbled cotija cheese (or feta)

Details

Adapted from jessicalevinson.com

Preparation

Step 1

Instructions
Spray grill grates with nonstick cooking spray or brush them with oil. Heat grill to 400° to 450° F.
Place corn on the grill and cook 15 to 20 minutes, turning every 5 minutes until evenly grilled and kernels are tender. Remove corn from the grill and set aside to rest until cool enough to handle.
While corn is cooking and resting, whisk together yogurt, garlic, lime juice, chili powder, and salt.
Using a serrated knife, cut corn kernels off cob and place in a large bowl. Add scallions, jalapeño pepper, cilantro, and cheese to corn.Toss with yogurt sauce and season with more salt and chili powder if desired.