Street Corn Salad

Ingredients:

4 Ears of Fresh Sweet Corn, or 16 oz bag frozen fire-roasted corn

1/2 cup Red Onion, diced

1 Jalapeno, seeded and diced

2 Cloves of Garlic

1 Red Pepper, diced

1/4 cup Cotija cheese, plus more for topping

2 TBS Greek Yogurt, plain

2 TBS Mayonnaise

2 TBS Jalapeno Lime Balsamic

2 TBS Cumin Taco Rub

2 TBS Hatch Chili EVOO

1/3 cup Fresh Cilantro, chopped, extra to top

Directions:

1. Husk ears of corn and strip, if using frozen corn put in fridge night before.

2. Heat Chili EVOO and sauté corn kernels, red pepper, onion, garlic, jalapeno, and 1 TBS of Cumin Rub. Cook until corn starts to char.

3. Meanwhile, in a bowl whisk together yogurt, mayo, Lime Balsamic, and 1 TBS of Cumin Rub.

4. Once corn mixture is cooked and charred, place into a bowl. Drizzle dressing over salad, add cotija cheese and cilantro. Toss to combine. Top with additional cilantro and cheese. Enjoy!