Mexican Street Corn Salad with Greek yogurt

Greek yogurt dressing

1. To a small bowl, add Greek yogurt, minced garlic, juice from 1 lime, chili powder, salt and pepper. Whisk to combine. Can be made ahead of time.

Street Corn Salad

1. To a grill pan or skillet, melt unsalted butter over medium heat. Add 4 ears of corn and roast on the stovetop, turning every 3-4 minutes for an even char.
2. Once cooled, cut corn away from cobs and set aside.
3. To a medium bowl, add corn kernels, diced jalapeno, cilantro and cotija cheese. Pour in Greek yogurt dressing and toss gently to combine. Top with Tajin, if using, and serve immediately.

Recipe by: Casa de Crews