Description
A vibrant and tangy Street Corn Salad made with fresh grilled or sautéed corn, tossed with a creamy Greek yogurt and mayonnaise dressing, accented by cotija cheese, jalapeño, and fresh cilantro. This dish is perfect as a side or a light, refreshing meal, bringing the delicious flavors of Mexican street corn into an easy-to-make salad.
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 minced garlic cloves
- 1 seeded and chopped jalapeño
- 1/2 cup chopped red onion
For the Dressing:
- 2 tbsp plain Greek yogurt (e.g., Fage Total 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 on each side until nicely charred. Remove from grill and let cool slightly, then carefully cut the kernels off into a large bowl. For frozen corn, thaw under running water and drain, or warm in a skillet over medium heat until heated through.
- Assemble the Salad Ingredients: Add the prepared corn kernels to a large bowl. Mix in the chopped red onion, minced garlic, diced jalapeño, and crumbled cotija cheese. Toss well to combine the flavors evenly.
- Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, paprika, sea salt, black pepper, and chopped cilantro until smooth and fully incorporated.
- Combine and Serve: Pour the dressing over the corn mixture and toss thoroughly so all ingredients are coated. Garnish with extra cilantro and cotija cheese for added flavor. Serve immediately warm or chill in the refrigerator to enjoy cold. Leftovers can be refrigerated for 3-4 days.
Notes
- Grilling the corn adds a smoky flavor, but sautéing frozen corn works as a convenient alternative.
- Adjust the jalapeño quantity based on your heat preference.
- Kewpie mayonnaise gives extra richness, but regular mayo works just as well.
- For a dairy-free version, substitute the Greek yogurt and cotija cheese with vegan alternatives.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
