Delicious Street Corn Salad with Greek Yogurt

Why You’ll Love This Recipe

This street corn salad is a perfect blend of textures and flavors. The sweetness from the corn, the heat from the jalapeño, and the creaminess from the Greek yogurt and mayo dressing combine beautifully. It’s versatile enough to be served warm off the grill or chilled for a refreshing, cold salad. Whether you’re grilling out or prepping for a meal in advance, this dish is sure to impress with its perfect balance of tang, spice, and crunch.

Ingredients

• 4 fresh corn ears (sweet) or a 16 oz package frozen fire-roasted corn*

• 1/2 cup chopped red onion

• 1 jalapeño, seeded and chopped (about 1 tablespoon)

• 2 minced cloves of garlic

• 1/4 cup cotija cheese (with extra for topping; feta or parmesan can substitute)

• 2 tablespoons Greek yogurt, plain

• 2 tablespoons mayo

• Juice from 1 lime, approximately 2 tablespoons

• 1/2 teaspoon chili powder

• 1/2 teaspoon paprika

• 1/4 teaspoon sea salt

• 1/4 teaspoon ground black pepper

• 1/3 cup fresh cilantro, chopped (plus more for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Corn

   • For Grilled 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 you get a nice char. Remove from the grill and let cool. Once cool enough to handle, use a knife to carefully cut the corn kernels off the cob into a large bowl.

   • For Frozen Corn: Place the frozen corn in a colander and run water over it until thawed, then drain well. Alternatively, heat it in a skillet over medium heat until warm.

2. Assemble the Salad Ingredients
   Add the prepared corn kernels to a large bowl. Then, add the chopped onion, minced garlic, diced jalapeño, and crumbled cotija cheese. Toss together to combine.

3. Prepare the Dressing
   In a small bowl, whisk together the Greek yogurt, mayo, lime juice, chili powder, paprika, sea salt, black pepper, and chopped cilantro. Whisk until smooth and well combined.

4. Combine and Serve
   Drizzle the dressing over the corn mixture and toss to coat evenly. For an extra touch, garnish with more cilantro and a sprinkle of cotija cheese.

   You can serve it warm, right after mixing, or chill it in the fridge to serve cold.

Servings and Timing

• Servings: 6-8

• Prep Time: 10 minutes (if using frozen corn), 15-20 minutes (if grilling corn)

• Cook Time: 10-15 minutes (for grilled corn)

• Total Time: 20-30 minutes depending on corn preparation method.

Variations

• Spicy Version: Add more jalapeño or a dash of hot sauce for an extra kick.

• Vegan Version: Substitute the Greek yogurt and mayo with plant-based alternatives like vegan yogurt and mayo. Use vegan cheese as a cotija replacement.

• Cheese Substitution: If you don’t have cotija cheese, feta or parmesan works just as well.

• Corn Type: For a different texture, use grilled or roasted corn, or even a mix of both for more complex flavors.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: This salad can be served cold or at room temperature, but if you prefer to serve it warm, simply reheat in the microwave or in a skillet over low heat until warm.

FAQs

1. How long can I store street corn salad?

Store it in an airtight container in the fridge for 3-4 days. It’s best enjoyed fresh, but it will keep for a few days.

2. Can I use frozen corn instead of fresh corn on the cob?

Yes, frozen corn works perfectly in this recipe. Just make sure to thaw it and drain well before mixing it with the other ingredients.

3. Is there a substitute for cotija cheese?

Yes, feta or parmesan can be used as a substitute if cotija is unavailable.

4. Can I make this ahead of time?

Yes, you can make this salad ahead of time and refrigerate it. It can be served cold, which makes it perfect for meal prep or potlucks.

5. Can I make this salad spicier?

Yes! Add more jalapeños or a dash of hot sauce to increase the heat.

6. How do I grill the corn?

Preheat your grill to medium-high heat, brush the corn with oil, and grill for about 2 minutes per side until it has nice grill marks.

7. What can I use instead of Greek yogurt?

If you don’t like Greek yogurt, you can substitute it with sour cream or a dairy-free yogurt for a similar creamy texture.

8. Can I use other herbs instead of cilantro?

Yes, parsley or green onions could work as alternatives if you’re not a fan of cilantro.

9. What is the best way to remove corn kernels from the cob?

After grilling or cooking, let the corn cool slightly, then use a sharp knife to cut the kernels off the cob, cutting downward to avoid scraping the cob.

10. Can I serve this salad warm?

Yes! This street corn salad is great served warm immediately after mixing or served cold after chilling.

Conclusion

This Street Corn Salad with Greek Yogurt is the perfect combination of fresh, creamy, and spicy flavors. Whether you’re grilling out or looking for a delicious side to bring to your next BBQ or picnic, this salad is easy to prepare and always a crowd-pleaser. Enjoy it warm or cold, and make sure to try some of the variations to tailor it to your preferences.

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