Description
This Delicious Street Corn Salad with Greek Yogurt is a flavorful, fresh salad combining grilled or warmed corn with a creamy, tangy dressing made from Greek yogurt, mayonnaise, lime, and spices. Enhanced with cotija cheese, jalapeño, garlic, and red onion, it offers a perfect blend of smoky, spicy, and creamy notes. Ideal for a quick side dish or light meal, served warm or chilled.
Ingredients
Units
Scale
For the Salad:
- 1/3 cup fresh chopped cilantro
- 4 fresh corn ears (or 16 oz frozen corn, thawed)
- 1/4 cup cotija cheese, crumbled
- 2 cloves garlic, minced
- 1 seeded and chopped jalapeño
- 1/2 cup chopped red onion
For the Dressing:
- 2 tbsp plain Greek yogurt (Fage Total 0% Milkfat recommended)
- 2 tbsp mayonnaise (or Kewpie Japanese Mayonnaise)
- 2 tbsp lime juice
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Prepare the Corn: Start by husking the ears of fresh corn if using. Preheat your grill to medium-high heat. Brush the corn lightly with olive oil to prevent sticking. Place the corn on the grill and cook for about 2 minutes on each side until charred. Remove and let cool. Once cooled, carefully cut the kernels off the cob into a large mixing bowl. If using frozen corn, thaw by running under water in a colander or warm it in a skillet over medium heat until heated through, then drain well.
- Assemble the Salad Ingredients: Add the prepared corn kernels to a large bowl. Mix in finely chopped red onion, minced garlic, seeded and chopped jalapeño, and crumbled cotija cheese. Toss gently to combine all ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together plain Greek yogurt, mayonnaise, lime juice, paprika, chili powder, sea salt, black pepper, and half of the chopped cilantro until smooth and fully combined.
- Combine and Serve: Drizzle the dressing over the corn mixture in the large bowl. Toss well so that the dressing coats everything evenly. Garnish with the remaining fresh cilantro and a sprinkle of cotija cheese. Serve immediately for a warm salad, or refrigerate to enjoy it cold. The salad keeps well in the refrigerator for 3 to 4 days.
Notes
- Grilling fresh corn adds a smoky flavor, but thawed or warmed frozen corn works well too.
- Adjust the amount of jalapeño depending on your preferred spice level.
- Use Kewpie mayonnaise for a richer, creamier dressing.
- This salad can be served warm or cold, making it versatile for any season.
- Leftovers can be stored covered in the refrigerator for 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
