Mexican Street Corn Salad

Mexican Street Corn Salad

INGREDIENTS

• ½ cup plain nonfat yogurt *80 g
• 1 Tbsp lime juice 15 mL
• 1 tsp honey 5 mL
• ½ tsp paprika
• ¼ tsp cumin
• Splash of oil
• 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels

removed

1 clove garlic minced

2 Tbsp lime juice 30 mL

¼ tsp salt

INSTRUCTIONS

1. Mix all dressing ingredients and set aside.
2. Heat oil over medium/high heat in a large saute pan then add garlic and corn. 
3. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt
4. ...........
5. ...........

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