Mexican Street Corn Salad-Lightened Up
Hiya! Day 4 of this little warm weather project I’ve got going here and I think I might just fight you for this one. Yup, it’s that good. An amazing mixture of crunchy, smoky charred corn and poblano pepper with the zing of lime juice balanced out with a light but still creamy dressing. Every bite totally hits the bliss point. And because it’s made with yogurt and just 1 tablespoon of mayo, you don’t even have to feel guilty going back for seconds and thirds—just don’t get in my way! I cannot be held responsible for my behavior if this salad is on the picnic table!
What is it about charring corn on the grill that elevates it to sort of indescribable heights?!! I mean all food generally tastes better on the barbecue, but corn, at least for me, approaches that nirvana state. And it totally makes this easy-to-prepare salad.
That and the roasted poblano pepper which adds just the right amount of smoky flavor and heat. Yum and more yum!!
And knowing that this is lightened up and healthy for you, makes it even yummier somehow. I’ve already got another Mexican Street Corn Salad on the site and it’s super delicious too but a little richer and cheesier, so if you’re looking to cut a few calories, so you can maybe indulge in a bite or two of dessert (it may be Salad Week around here, but let’s keep our priorities straight please), this version’s right up your alley.
Try it once and I guarantee you’ll be making it all summer long. It’s perfect for parties or just an ordinary night when you want to liven things up a bit. And if you invite me over, maybe we can arm wrestle for the last bite!
Mexican Street Corn Salad-Lightened Up
Makes 6 servings
Prep Time: 10 minutes, plus the time it takes to char the corn and pepper
Ingredients
6 fresh ears of corn, shucked
Olive oil
Kosher salt and black pepper
1 large Poblano pepper
2 tablespoons plain yogurt (not Greek)
The juice of 1 lime
1 tablespoon mayonnaise (I used light)
The Recipe
1. Preheat your grill or use a grill pan if cooking this indoors. Lightly oil the grates or the pan. Rub the ears of corn all over with some oil and season with salt and pepper. Grill the corn, turning often, until it gets softened and begins to get charred all over. Remove from the grill and allow to cool. At the same time, grill the poblano pepper, turning often until it gets blackened in a lot of spots. Place the charred pepper in a bowl and cover with a towel or a piece of plastic wrap so that you create steam. Let sit for at least 10 minutes.
2. When the pepper is cool enough to handle, peel off the charred skin (the steaming should make this easy) and discard the seeds. Then chop it into small pieces and set aside.
3. When the corn has cooled, cut the kernels off using a sharp knife and place them in a large bowl along with the peppers. Add in the yogurt, lime juice and mayo and toss together. Taste and season with more salt and pepper. Serve immediately or store covered in the fridge until ready to serve. You can definitely make this a day ahead.
Enjoy!
Note: Recipe adapted from You Have It Made by Ellie Krieger. I tinkered with proportions a little.
