If you are looking for an easy, healthy side look no further. This salad is a healthier version of the original that typically has a thick and creamy dressing. It is perfect as a side for any protein or simply on its own. The authentic way to make Mexican street corn is with cotija cheese, but if you cannot find it, a great substitute is feta cheese. I like to double the recipe and have a bowl ready to go in the fridge. In terms of cooking corn, nothing beats the taste of grilled corn. If you have the time to grill the corn or if you have leftover grilled corn then definitely use that. Lately, I have found that I do not have the time to take that extra step so I have to cheat a little. I simply wrap the cleaned ear of corn in a wet paper towel and microwave it for 2 minutes and 20 seconds. The key is to cook each corn cob individually to get a perfect cook on it. Let cool slightly and cut the kernels off the cob. This is a great make-ahead salad that is perfect for entertaining. Enjoy

Ingredients:

• 3-4 cups cooked corn kernels
• 1-2 finely chopped jalapenos (personal preference)
• 1/2 cup finely chopped cilantro
• 1/4 cup finely chopped red onion
• 1/2 cup chopped red pepper
• 1/2 cup cotija or feta cheese
• 3 tbsp lime juice
• 3 tbsp avocado oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Directions:

• In a large bowl, add corn kernels, red peppers, red onions, cilantro, jalapeno, and cheese
• In a separate bowl or mason jar, add lime juice, oil, cumin, paprika, chili powder, salt and pepper. Mix well until completely combined
• Toss the vegetables and cheese with the dressing
• Enjoy!