Mexican Street Corn Salad

Ingredients:

4 ears fresh corn husked or 1 and 1/2 bags of thawed frozen corn

extra virgin olive oil for brushing on the corn husks

chopped red onion

half a red pepper chopped

half a green pepper chopped

1-2 jalapeno chopped (scrape out seeds) – you could roast with the corn

1 avocado chopped

one cup of grape tomatoes halved

1/2 pound of bacon cooked and crumbled

1 cup of sharp cheddar, jalapeno jack cheese or a mixture with 1/4 cojita

Dressing:

1/2 cup greek yogurt

1/4 cup olive oil

juice from 1/2 a lime

2 cloves of garlic minced

handful of cilantro leaves

salt and pepper to taste

Directions:

Brush the corn with olive oil and grill on medium-high heat for 2 minutes per side or until char marks form. Remove from grill and set aside to cool. In a large bowl combine the chopped red onion, peppers, avocado and tomatoes. Slice the kernels off the corn and add to the mixture. Stir in cheese.

In a separate bowl whisk together the yogurt, olive oil, lime juice, garlic and salt and pepper until smooth. Stir this into the salad.

Chill until ready to serve.