Description
This Delicious Street Corn Salad with Greek Yogurt is a creamy, zesty, and lighter twist on classic Mexican street corn. Made with charred sweet corn, fresh herbs, lime, and a tangy yogurt dressing, it’s the perfect quick side dish for BBQs, weeknight dinners, or meal prep.
Ingredients
Scale
For the salad:
- 4 fresh corn ears (or 16 oz frozen corn, thawed)
- 1/2 cup chopped red onion
- 1 jalapeño, seeded and chopped
- 2 garlic cloves, minced
- 1/3 cup fresh cilantro, chopped
- 1/4 cup cotija cheese, crumbled
For the dressing:
- 2 tbsp plain Greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp lime juice
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Prepare the corn
Grill fresh corn over medium-high heat for about 2 minutes per side until lightly charred. Let cool, then cut kernels off the cob.
(If using frozen corn, thaw and sauté in a skillet until slightly charred.) - Combine salad ingredients
In a large bowl, mix corn, red onion, garlic, jalapeño, and cotija cheese. - Make the dressing
In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, paprika, salt, pepper, and cilantro until smooth. - Mix and serve
Pour dressing over the corn mixture and toss until evenly coated. Garnish with extra cilantro and cheese. Serve immediately or chilled.
Notes
Let the corn cool before mixing to avoid watery dressing
Adjust spice level by adding or reducing jalapeño
Add cheese and cilantro just before serving for best freshness
Feta cheese works great as a substitute for cotija
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling / Mixing
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg