MEXICAN CORN SALAD

A take on the official Mexican street corn salad, yet with some tasty substitutions and tweaks. This dish could be served as a side dish with dinner, then a scoop on your green salad for lunch with some additional protein. Personally, I enjoy eating corn in a salad versus off the cob, for a neater experience for my hands, face, and teeth.😉

INGREDIENTS
4 cups corn kernels, fresh (about 4-5 ears cooked and cut from the cob), frozen (defrosted and drained), canned (rinsed and drained) 
1 red bell pepper, cored, seeded, finely chopped
½ small red onion, finely chopped
½ cup chopped cilantro
½ cup crumbled feta or cotija cheese (optional)
½ jalapeño pepper, finely diced (or more if you like extra heat)
4 slices turkey bacon, cooked, chopped into bite-size pieces
4 Tablespoons Greek yogurt, plain, nonfat
1 lime, zested and juiced
1 teaspoon cumin
½ teaspoon chili powder
Freshly ground black pepper and salt to taste


PREPARATION
In a large bowl, toss together corn, bell pepper, onion, cilantro, cheese (optional), jalapeño pepper, and turkey bacon.

In a small bowl, whisk together Greek yogurt, lime zest, lime juice, cumin, and chili powder until smooth. Season with salt and pepper to taste.

Pour dressing over corn mixture and gently stir until well coated. Add additional lime juice, cilantro, salt, or pepper, to taste. Makes 8 (½ cup) servings.