Mexican corn salad

 

Ingredients

4 corn kernels
2 tbsp. butter
1/2 large bell pepper, chopped
1 small jalapeño, chopped
1/2 tsp. cotija cheese, crumbled
1/4 tsp. cilantro, chopped
For the dressing:
3 tbsp. yogurt
3 tbsp. mayonnaise
1 large clove garlic, chopped
The zest and juice of half a lime
1/2 tsp. chili powder (or Sriracha)
Salt to taste

How to:

Butter the corn and grill it on the barbecue to get the black grill marks and smoky flavor.
Alternatively, you can use frozen corn (warmed in boiling water), bake it in the oven or boil it.
Let it cool, then chop the kernels and add them to a large bowl.
In a bowl, mix the yogurt with the mayonnaise, garlic, lime juice, zest, chili powder and salt. Taste and adjust if necessary.
Pour the mixture over the corn and stir to combine.