Mexican Corn Salad

Ingredients

4 ears corn

1 jalapeno

5.3 oz plain Greek yogurt

Red pepper

Sriracha

Cumin

Cayenne

Adobo seasoning

Chili powder

Lime juice

Cotija cheese

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Directions

Grill corn on medium-high heat, rotating frequently, until it has char marks. This process takes about 10 minutes. Shave off kernels into a bowl.

Grill red pepper until blackened, about 6-10 minutes. Dice the grilled red pepper and jalapeno; combine these into bowl with the shaved corn.

In a separate bowl, add one 5.3 oz container of plain greek yogurt. Add in ¼ tsp Adobo, ⅛ tsp cumin, ⅛ tsp cayenne, a pinch to ⅛ tsp chili powder, ½-1 tsp lime juice, and ¼-½ tsp sriracha.

Feel free to add as much and as little as you’d like to make it to your level of spiciness, hence the range of spices. Stir the Greek yogurt mixture into the vegetables. Crumble cotija cheese on top.