Description
A vibrant and flavorful street corn salad made with grilled or sautéed corn, fresh cilantro, jalapeno, red onion, and crumbly cotija cheese, tossed in a zesty Greek yogurt and mayonnaise dressing with lime and spices. Perfectly versatile, this salad can be served warm or chilled and makes a delicious, healthy side dish or snack.
Ingredients
Units
Scale
Salad Ingredients
- 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, freshly minced
- 1 seeded and chopped jalapeno
- 1/2 cup chopped red onion
Dressing Ingredients
- 2 tbsp plain Greek yogurt (such as 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 corn ears if using fresh corn and preheat the grill to medium-high. Brush the corn with olive oil and grill for about 2 minutes per side until lightly charred. Let cool and slice the kernels off the cob into a large bowl. If using frozen corn, thaw under running water and drain well, or warm in a skillet over medium heat.
- Assemble the Salad: Add the grilled or thawed corn kernels, chopped red onion, minced garlic, chopped jalapeno, and crumbled cotija cheese to the large bowl. Toss gently to combine all the ingredients evenly.
- Prepare the Dressing: In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, paprika, chili powder, sea salt, black pepper, and chopped cilantro until smooth and fully combined.
- Combine and Serve: Drizzle the dressing over the salad mixture and toss again to coat everything evenly. Garnish with extra cilantro and cotija cheese. Serve immediately warm or refrigerate to serve chilled as preferred. Store leftovers in an airtight container in the fridge for up to 3-4 days.
Notes
- You can use fresh or frozen corn depending on availability and preference.
- Adjust the jalapeno quantity based on desired heat level.
- Kewpie mayonnaise adds a richer flavor but regular mayo works fine.
- The salad tastes great served warm off the grill or cold from the fridge.
- Leftovers keep well for several days, making this a great make-ahead dish.
- For a vegan variation, substitute the Greek yogurt and mayonnaise with plant-based alternatives and omit cotija cheese.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
