Mexican Street Corn Salad

For the Mexican Street Corn Salad:

• 4 Corn on the cob, corn removed from the cob
• 2 TBSP Jalapeno, minced
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 2 TBSP cilantro, minced
• 2 TBSP green onion, thinly sliced
• ½ Cup Cojita cheese

For the Crema Dressing:

• ½ Cup Mayonnaise
• ¼ Cup Greek Yogurt
• Fresh lime juice from 2 limes
• ½ TSP Paprika
• ¼ TSP Chipotle powder
• ½ TSP Salt
• ¼ TSP Pepper

1. Make your dressing by combining all items in a bowl and whisk until smooth. Set in the fridge to cool.
2. Heat a pot of salted water over medium heat. When boiling, add in your corn on the cob. Cook for 7-8 minutes or until the corn is bright yellow and tender. When done, remove from heat and let cool. Note: If you want to grill or char your corn you can use that cooking method as well.
3. While the corn is cooking and cooling, mince your jalapeno, dice your red bell pepper, dice your green bell pepper, mince your cilantro and thinly slice your green onion. Place everything in the same bowl.
4. When your corn has cooled, cut all the corn off the cob. Place in the same bowl as the other ingredients.
5. Pour your prepared dressing over and mix well. Add your cotija cheese and mix well again.
6. Garnish with some smoked paprika sprinkles and extra cheese. Serve right away or place in the fridge to cool for at least 30 minutes before serving.
7. ENJOY!