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Street corn salad with Greek yogurt, cotija, cilantro, and chili powder in a white bowl

Nutritious Street Corn Salad With Greek Yogurt

A vibrant, nutritious Mexican-inspired street corn salad with charred corn, tangy Greek yogurt dressing, cotija cheese, fresh cilantro, jalapeño, and bright lime. Ready in 15 minutes.
Print Recipe
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 165
Ingredients Equipment Method Notes

Ingredients

For the Charred Corn
  • 4 cups fresh or frozen corn kernels about 5-6 ears fresh corn, or 1 lb frozen
  • 1 tbsp unsalted butter
  • 1 jalapeño finely diced — seeds removed for mild, keep for heat
For the Greek Yogurt Dressing
  • 1/2 cup full-fat Greek yogurt
  • 3 tbsp fresh lime juice about 2 limes — plus more for finishing
  • 1 clove garlic finely minced
  • 1 tsp chili powder plus more for topping
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/2 tsp salt adjust to taste
For the Salad
  • 1/4 red onion finely diced, soaked in cold water 5 minutes then drained
  • 1/2 cup fresh cilantro roughly chopped
  • 1/2 cup cotija cheese crumbled — feta is the best substitute
  • 1 tsp Tajín seasoning optional — for finishing

Equipment

  • Large cast iron or heavy skillet
  • Wide serving bowl
  • Small mixing bowl for dressing

Method

  1. Dice red onion and soak in cold water for 5 minutes. Drain and pat dry. Set aside.
  2. Whisk together Greek yogurt, lime juice, minced garlic, chili powder, cumin, smoked paprika, and salt in a medium bowl. Taste and adjust seasoning. Set aside.
  3. Melt butter in a large cast iron skillet over medium-high heat until foaming. Add corn kernels in a single layer and cook undisturbed for 3-4 minutes until charred and blistered.
  4. Add diced jalapeño and cook, stirring, for 1-2 more minutes. Season with salt. Remove from heat and cool 5 minutes.
  5. Add the cooled charred corn and jalapeño to the Greek yogurt dressing. Toss to coat evenly.
  6. Add drained red onion and half the cilantro. Toss again.
  7. Transfer to a serving bowl. Top with crumbled cotija, remaining cilantro, a pinch of chili powder or Tajín, and a squeeze of fresh lime juice. Serve immediately or chill.

Notes

Cook corn undisturbed for the first 3-4 minutes for the best char. Let corn cool 5 minutes before adding yogurt dressing. Season aggressively with lime and salt — the corn's sweetness mutes flavor. Add cotija and cilantro fresh before serving each time.