This Mexican Street Corn Salad has all the flavors of traditional Esquites (aka “corn in a cup”) with roasted corn, cotija cheese, fresh herbs. It’s made with a creamy dressing lightened up by using Greek yogurt which also adds some protein! Serve it as a dip with chips or add it to tacos, a burrito bowl, or taco salad. 🤤 Full recipe below or grab it at mallorythedietitian.com (link in bio) INGREDIENTS • 5 cups whole corn kernels (454g) • ½ red onion, diced • 1 jalapeno pepper, pulp and seeds removed, diced • 1 red bell pepper, diced • ½ cup cilantro, chopped • ½ cup cotija cheese, crumbled For Dressing • 1 cup plain Greek yogurt • 2 tablespoon olive oil mayonnaise or your favorite mayo • 2 limes, zest and juice of both • 1.5 teaspoon chili powder • 1 teaspoon smoked paprika • 1 teaspoon garlic powder • ½ teaspoon kosher salt • ½ teaspoon black pepper DIRECTIONS 1. If using fresh ears of corn, cook using your preferred cooking method and remove corn kernels from the cob. I coat mine with olive oil, salt, and pepper, wrap in foil, and roast it in the oven at 425°F (220°C) for 25-30 minutes. If you have a grill, that's even better for the flavor of this dish. If using frozen or canned corn, heat it in a skillet on medium-high heat until it is thawed and warmed, about 4-5 minutes. 2. In a small bowl, make the Elote dressing by combining the Greek yogurt, olive oil mayonnaise, lime zest, lime juice and spices. Mix well to combine with a whisk or spoon. 3. To assemble the salad, add the cooled corn, red pepper, cilantro, red onion, cotija cheese, and jalapeno to a large bowl. Pour the dressing on top and give it a good mix, making sure it is well coated. 4. If you are making this salad in advance wait and add the cotija cheese and cilantro right before serving. STORAGE • Refrigerator - store your leftovers in and airtight container in the fridge for up to 3-4 days. It's even better the next day! Follow for healthy recipes. 🫶🏼 Celebrate the small wins! - @mallorythedietitian