Mexican Corn Salad
4 large fresh cobs of corn (**or just use a package of frozen corn, like me, 1.5 bags or about 4 cups)
2 tbsp light mayonnaise
2 tbsp fat-free Greek yogurt
1/2 tsp chili powder (more or less to taste)
1 tbsp fresh lime juice (from half a lime)
1 tbsp minced cilantro
2 tbsp scallions, minced
1/2 cup (40 g) cotija cheese, grated
5 lime wedges for serving
1. Boil corn in boiling water for 5 minutes, remove from heat. When cool enough to handle, cut corn off the cobb. (makes 4 cups)
2. In a large bowl combine mayonnaise, yogurt, chili powder, and lime juice; mix well.
3. Add corn, cilantro, scallions and cheese and toss.
Serve with lime wedges.