Delicious Street Corn Salad with Greek Yogurt Recipe
A flavorful and vibrant street corn salad made with fresh or frozen corn, tossed with a tangy Greek yogurt and mayo dressing, spicy jalapeño, and crumbled cotija cheese. This easy-to-make dish captures the classic Mexican street corn flavors in a refreshing and healthy salad form, perfect for a side or light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
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 (0% milkfat)
- 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 ears of corn and preheat your grill to medium-high heat. Brush each ear with olive oil to prevent sticking. Grill the corn for about 2 minutes per side, until nicely charred. Remove and let cool slightly. Once cooled, cut the kernels off the cob into a large bowl. If using frozen corn, thoroughly thaw and drain it, or warm it in a skillet over medium heat before adding to the bowl.
- Assemble the Salad Ingredients: Add the grilled or warmed corn kernels to a large mixing bowl. Add finely chopped red onion, minced garlic, diced jalapeño, and crumbled cotija cheese. Toss gently until all ingredients are well combined.
- Prepare the Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, paprika, chili powder, sea salt, ground black pepper, and chopped cilantro until the dressing is smooth and fully blended.
- Combine and Serve: Drizzle the dressing over the corn salad mixture. Toss thoroughly to coat everything evenly. Garnish with additional cilantro and a sprinkle of cotija cheese. Serve immediately for a warm salad or chill in the refrigerator to serve cold.
Notes
- You can use fresh corn grilled for authentic smoky flavor or frozen corn warmed on the stove for convenience.
- Adjust the jalapeño quantity based on your preferred spice level.
- For extra richness, use Kewpie Japanese mayonnaise instead of regular mayo.
- This salad can be served warm right after preparation or chilled for a refreshing cold dish.
- Cilantro and cotija cheese toppings add freshness and saltiness—feel free to add more as garnish.
Keywords: street corn salad, Mexican corn salad, grilled corn salad, cotija cheese salad, spicy corn salad, Greek yogurt dressing
