Mexican Corn Salad
Yield: 8-10 servings
  • 2-3 tbl mayo
  • 2-3 tbl plain greek yogurt
  • ¾ cup grated parmesan*
  • juice of 2 limes
  • ½ tsp smoked paprika
  • ¼ tsp cayenne
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • cilantro for garnish
  • 8-10 ears of corn, shucked
salad additions:
  • tomatoes
  • peppers (like poblanos or anaheims...aka not too spicy)
  • avocado
  1. Combine all of the ingredients, except the corn, in a bowl. Let sit 20-30 minutes at room temp or put in the fridge for up to a day.
  2. If making the corn to eat on the cob, grill or boil corn until done and top each with some of the dressing and chopped cilantro.
  3. If making a salad, grill corn or leave it raw and cut all of the kernels off the cob. Put in a bowl along with any of the additional ingredients mentioned above and toss with dressing.
  4. Serve cold or at room temperature
*i like to buy a really nice chunk of Parmigiano Reggiano that I grind up myself in a food processor
Recipe by Eat Some Wear Some at