Can I make Street Corn Salad with Greek Yogurt ahead of time?

Yes, Street Corn Salad with Greek Yogurt is ideal for making ahead. You can prepare the corn and chop the vegetables up to two days in advance. For the best texture, store the dressing separately and mix everything together just before serving.

What is the best corn to use for Street Corn Salad with Greek Yogurt?

Fresh corn is the best option when it’s in season because it offers natural sweetness and great texture. However, frozen corn—especially fire-roasted varieties—works very well and saves time. Just be sure to char it slightly for authentic flavor.

How do I make Street Corn Salad with Greek Yogurt less spicy?

To reduce the heat, simply omit the jalapeño or replace it with diced bell peppers. You can also remove the seeds from the jalapeño to keep a mild flavor while still adding a hint of spice.

How long does Street Corn Salad with Greek Yogurt last in the fridge?

Street Corn Salad with Greek Yogurt can be stored in an airtight container in the refrigerator for up to three days. Stir before serving, and consider adding fresh cilantro or cheese to refresh the flavors.

Street Corn Salad with Greek Yogurt Easy Recipe

Name: Street Corn Salad with Greek Yogurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican-inspired
Ingredients: 4 ears fresh corn (or 16 oz / 450 g frozen corn, thawed); 2 tablespoons plain Greek yogurt; 2 tablespoons mayonnaise; 2 tablespoons fresh lime juice; 1/4 cup cotija cheese, crumbled; 1/2 cup red onion, finely chopped; 1 jalapeño, seeded and chopped; 2 garlic cloves, minced; 1/3 cup fresh cilantro, chopped; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1 tablespoon olive oil (for grilling corn)

Description

Street Corn Salad with Greek Yogurt is a creamy, tangy, and slightly smoky side dish inspired by Mexican street corn. Made with charred corn, fresh herbs, lime juice, and a lighter Greek yogurt dressing, this quick and flavorful recipe is perfect for BBQs, weeknight dinners, or meal prep.

Ingredients

Scale

4 ears fresh corn (or 16 oz / 450 g frozen corn, thawed)
2 tablespoons plain Greek yogurt
2 tablespoons mayonnaise
2 tablespoons fresh lime juice
1/4 cup cotija cheese, crumbled
1/2 cup red onion, finely chopped
1 jalapeño, seeded and chopped
2 garlic cloves, minced
1/3 cup fresh cilantro, chopped
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for grilling corn)

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Instructions

Preheat a grill or skillet over medium-high heat. Brush the corn with olive oil and cook, turning occasionally, until lightly charred on all sides (about 8–10 minutes). Let cool slightly, then cut kernels off the cob.
If using frozen corn, thaw and pat dry, then sauté in a hot skillet for 5–7 minutes until slightly charred.
In a large mixing bowl, combine the corn, chopped red onion, jalapeño, minced garlic, and crumbled cotija cheese.
In a separate bowl, whisk together Greek yogurt, mayonnaise, lime juice, chili powder, paprika, salt, black pepper, and chopped cilantro until smooth.
Pour the dressing over the corn mixture and toss until everything is evenly coated.
Taste and adjust seasoning if needed by adding more lime juice, salt, or spice.
Garnish with extra cilantro and cotija cheese. Serve immediately or chill for 30 minutes before serving.

Notes

Allow the corn to cool before mixing with the dressing to prevent it from becoming watery.
For extra smoky flavor, always char the corn properly.
Add cheese and cilantro just before serving for the freshest taste.
Store leftovers in an airtight container in the fridge for up to 3 days.
You can make this salad ahead, but mix the dressing just before serving for best texture.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Grilling / Mixing
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 serving
Calories: 180 kcal
Sugar: 6 g
Sodium: 320 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 10 mg