Description
This Delicious Street Corn Salad with Greek Yogurt is a vibrant, tangy, and creamy dish that captures the flavors of classic Mexican street corn with a healthier twist. Charred grilled corn or warmed frozen corn is mixed with fresh cilantro, cotija cheese, jalapeño, red onion, and garlic, all tossed in a zesty dressing made from Greek yogurt, mayonnaise, lime juice, and spices. This salad works perfectly as a refreshing side or a light meal, served warm or chilled.
Ingredients
Units
Scale
Salad Ingredients
- 1/3 cup fresh chopped cilantro
- 4 fresh corn ears (or 16 oz frozen corn, thawed)
- 1/4 cup cotija cheese, crumbled
- 2 garlic cloves, freshly minced
- 1 seeded and chopped jalapeno
- 1/2 cup chopped red onion
Dressing Ingredients
- 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: Husk the corn ears and preheat your grill to medium-high heat. Brush each ear with olive oil to prevent sticking and grill for about 2 minutes per side until charred. Remove and let cool slightly, then cut kernels off the cob into a large bowl. If using frozen corn, thaw by rinsing with water or warm in a skillet over medium heat until heated through, then drain well.
- Assemble the Salad Ingredients: Combine the prepared corn kernels with finely chopped red onion, minced garlic, diced jalapeno, and crumbled cotija cheese in a large bowl. Toss well to mix all the components evenly.
- Prepare the Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, paprika, chili powder, sea salt, black pepper, and chopped cilantro until the dressing is smooth and fully combined.
- Combine and Serve: Drizzle the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Garnish with extra cilantro and cotija cheese as desired. Serve immediately for a warm salad or refrigerate to serve cold. Store leftovers in the fridge for 3-4 days.
Notes
- Using fresh grilled corn provides the best flavor, but frozen corn is a convenient alternative.
- Adjust the jalapeno amount according to your desired spice level.
- For extra smoky flavor, consider using smoked paprika instead of regular paprika.
- This salad can be served warm or chilled depending on your preference.
- Leftovers keep well refrigerated for up to 4 days.
- Kewpie Japanese mayonnaise adds a unique richness but regular mayo works fine.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
