Ingredients

Dressing

• 1/4 cup plain yogurt
• 3 tbsp crumbled Cotija cheese
• 2 tbsp olive oil
• 1 chipotle pepper in adobo, finely minced
• Zest and 1 lime, juice
• 1 garlic clove, grated
• Salt and pepper to taste

Salad

• 4 ears of corn, husked
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced (optional)
• 2 tbsp chopped fresh cilantro
• 6 cups mixed greens

Preparation

Preheat the grill to medium-high heat. Grill the corn on all sides until it is bright yellow and begins to brown, 2 to 3 minutes per side. Remove from the heat and allow the corn to cool.
While the corn is cooling, in a small bowl whisk the cheese, yogurt, oil, lime zest, juice, garlic, salt and pepper. Set it aside.
Once the corn is cool enough to handle, slice off the kernels from the cob. Transfer the kernels into a large bowl and add the jalapeño, chives and cilantro. Mix well.
Serve immediately over a bed of mixed greens and top with the dressing.