Try this tasty summer salad at your next taco night!
Ingredients:
- 6 ears of corn, shucked and cleaned
- 2 tablespoons avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup cherry diced tomatoes
- 1/2 medium red onion, diced
- 1/2 cup chopped cilantro
FOR THE SAUCE:
- 1/2 cup nonfat Greek yogurt
- 2 teaspoons hot sauce (we used Frank’s)
- 1/4 cup crumbled cotija cheese
- juice from one medium lime
- 1/2 teaspoon garlic powder
Instructions
- To prepare the corn, Heat a large skillet over medium/high heat and add avocado oil.
- When the avocado oil is fragrant, add the corn to the skillet and toss.
- Sprinkle the cumin, chili powder, salt, and pepper to the corn and toss again Sauté the corn for 10-15 minutes until the corn is cooked and begins to brown.
- Remove the corn from the heat.
- While the corn is cooking, prepare the sauce by mixing together all ingredients in a medium-size bowl.
- Place corn into a large bowl and add tomatoes, red onion, and cilantro.
- Then, pour on sauce and mix until combined.
- Enjoy with your favorite chips.
