Mexican Street Corn Salad Made Healthy

For the Corn:

• 4 ears Corn husk removed
• 2 tsp Avocado oil
• 1/8 tsp Sea Salt

For the dressing:

• 3 tbsp Mayonnaise
• 2 tbsp Greek yogurt
• 2 tbsp Lime juice
• 1 clove Garlic
• 1/2 tsp Chili Powder

For the Salad

• 1/2 Red onion diced
• 1/3 cup Cotija cheese
• 1/4 cup Cilantro chopped
  

1. Heat a cast iron pan over medium heat and brush the corn with avocado oil and sea salt. Place the corn on the pan and cook for about 10 minutes total, rotating the corn so all sides become blistered. Remove and set aside. Once cool, remove the corn from the cob with a knife and place in a large bowl.
2. Mix together the dressing ingredients in a small bowl.
3. Add the onion to the corn and then the dressing. Top with cheese and cilantro and serve and enjoy!