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Hormone-Supporting Mexican-Inspired Street Corn Salad

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Prep Time 10 minutes
Cook Time 10 minutes
Course dinner, lunch, Salad
Servings 4 servings

Ingredients
  

  • 4 ears Corn On The Cob
  • 1 small Jalapeno Pepper (seeds removed, finely diced)
  • 1 tbsp Olive Oil
  • 1/2 tsp Flaky sea salt
  • 1/4 cup Mayonnaise or vegan mayo 
  • 1/4 cup Plain Greek yogurt or sour cream 
  • 2 medium Limes (juiced and zested)
  • 1 tbsp  Taco seasoning 
  • 1 tsp Tajin Spice or dried red pepper flakes
  • 1/4 cup Cilantro (chopped)
  • 1/4 cup Cotija or feta Cheese  or omit or use plant-based alternative

Instructions
 

  • Drizzle corn & pepper with oil & sea salt. Heat a cast-iron pan or grill over medium-high heat. Cook the corn for one to two minutes per side until lightly charred on all sides. Once it is cooked, remove it & let it cool for about 10 minutes.
  • Meanwhile, in a bowl, mix together the mayo/ yogurt, lime juice, lime zest, oil, salt, cilantro, & cheese.
  • Slice the kernels off the cob & dice the grilled peppers & transfer them into the bowl. Mix everything together until combined, sprinkle with extra sea salt & enjoy! Jo 

Notes

You can omit grilling the cobs of corn, and use canned corn if that better fits your access
Keyword corn salad, grilling recipes, mexician street corn salad, salads