Description
This Delicious Street Corn Salad with Greek Yogurt combines charred corn, cotija cheese, and a zesty, creamy dressing made with Greek yogurt, lime juice, and chili spices. Perfect as a refreshing side dish or light snack, it can be served warm or chilled and is easy to prepare whether you use fresh grilled corn or thawed frozen corn.
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 garlic cloves, minced
- 1 seeded and chopped jalapeno
- 1/2 cup chopped red onion
For the Dressing:
- 2 tbsp plain Greek yogurt (Fage Total 0% Milkfat or similar)
- 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
- 1/3 cup fresh chopped cilantro (for dressing)
Instructions
- Prepare the Corn: Husk the corn ears and preheat a grill to medium-high. Brush each ear with olive oil to prevent sticking. Grill the corn for about 2 minutes on each side until nicely charred. Allow to cool slightly, then carefully cut the kernels off into a large bowl. If using frozen corn, thaw under running water or warm in a skillet over medium heat, then drain well.
- Assemble the Salad Ingredients: Add the prepared corn kernels to a large mixing bowl. Add the chopped red onion, minced garlic, diced jalapeno, and crumbled cotija cheese. Toss well to combine all ingredients evenly.
- Prepare the Dressing: In a smaller bowl, whisk together Greek yogurt, mayonnaise, lime juice, paprika, chili powder, sea salt, black pepper, and fresh chopped cilantro until smooth and fully combined.
- Combine and Serve: Pour the dressing over the corn mixture and toss gently until the salad is evenly coated. Garnish with extra cilantro and cotija cheese as desired. Serve immediately warm or refrigerate to serve chilled later. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Notes
- You can use fresh corn grilled on the stovetop grill pan if an outdoor grill is unavailable.
- Adjust the amount of jalapeno and chili powder to control the heat level to your taste.
- This salad is delicious both warm and cold, making it versatile for different meals or occasions.
- Use Kewpie mayonnaise for a richer, slightly sweeter dressing flavor.
- Leftovers keep well in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 4g
- Sodium: 260mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
