This Mexican Street Corn Salad has so many layers of flavor! It’s our twist on traditional Mexican elite a uniquely delicious side dish that’s perfect for picnics and cookouts.

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And after extensive testing, we’ve found a couple handy tricks for keeping it lighter, too!

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Swipe up for full recipe!

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Mexican Street Corn Salad

Two Healthy Kitchens false

• sweet corn • cilantro • onions • lime juice • salt • pepper powder

Ingredients false

1.

Lay your husked corn on the grill and close the lid, but turn the ears frequently so that they develop lots of caramelized grill marks without getting burned or charred. false

2.

When the corn is cool enough to handle, carefully cut the kernels from the cobs with a sharp knife (this is my favorite chef's knife) or a handy "corn stripper." false

3.

Place 4 cups of corn kernels in a medium bowl (reserve any extra kernels for another use). Add cilantro, green onions, lime juice, kosher salt, and chipotle chile pepper powder. false

Tip

As with the mayo-sour cream drizzle, we wanted to be sure the cotija cheese shines through, without having to use huge amounts of it since it’s another higher-fat and higher-calorie ingredient. false

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