Delicious Street Corn Salad with Greek Yogurt

If you ask me, Mexican street corn is one of the best food ideas ever created. Smoky, creamy, tangy, a little spicy, and completely addictive. It is the kind of street food that stops you mid-conversation because you need both hands and your full attention.

This Delicious Street Corn Salad with Greek Yogurt takes those classic elote-inspired flavors and turns them into a shareable, fork-friendly side dish that is perfect for cookouts, potlucks, and easy weeknight dinners. Instead of slathering corn on the cob with mayonnaise, this version folds charred corn kernels into a creamy, tangy dressing made with Greek yogurt and mayonnaise. The result is lighter, packed with flavor, and incredibly satisfying.

Sweet charred corn meets cool Greek yogurt, bright lime juice, smoky chili powder, paprika, and fresh cilantro. Red onion adds crunch, jalapeño brings gentle heat, and cotija cheese finishes everything with a salty, tangy bite.

This is the kind of dish that disappears fast at summer gatherings. It is fresh, bold, colorful, and comes together in under 35 minutes from start to finish.

Why This Street Corn Salad Stands Out

There are plenty of corn salads out there, but this one balances authenticity and simplicity beautifully. Here is why it earns a permanent place in your recipe collection:

• A lighter twist on classic street corn – Greek yogurt replaces some of the mayonnaise, adding protein and tang without sacrificing creaminess.
• Quick and easy – Ready in about 25–35 minutes, with minimal prep and simple steps.
• Budget-friendly ingredients – Fresh or frozen corn both work perfectly.
• Make-ahead friendly – The flavors develop beautifully after chilling.
• Customizable spice level – Adjust the jalapeño to suit your taste.
• Perfect for gatherings – Easy to scale and transport.

Ingredients Breakdown

Serving Size: Serves approximately 4–6 people as a side dish.

For the Salad

• 4 fresh corn ears (or 16 oz frozen corn, thawed)
• 1/2 cup chopped red onion
• 2 minced garlic cloves
• 1 seeded and chopped jalapeño
• 1/4 cup cotija cheese (crumbled)
• 1/3 cup fresh chopped cilantro

For the Dressing

• 2 tbsp plain Greek yogurt (Fage Total 0% Milkfat Plain Greek Yogurt recommended)
• 2 tbsp mayonnaise (or Kewpie Japanese Mayonnaise for extra richness)
• 2 tbsp lime juice
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp sea salt
• 1/4 tsp ground black pepper

Each ingredient plays an important role. The corn provides sweetness and texture. The Greek yogurt and mayonnaise create a creamy base. Lime juice brightens everything. Chili powder and paprika add warmth and subtle smokiness.

Tools & Equipment Needed

To make this street corn salad smoothly and efficiently, you will need:

• Grill (for fresh corn option)
• Olive oil (for brushing corn when grilling)
• Knife
• Cutting board
• Large mixing bowl
• Small mixing bowl
• Whisk
• Colander (if using frozen corn)
• Skillet (optional for frozen corn warming)
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Prepare the Corn

For Grilled Corn

1. Husk the 4 ears of corn and remove all silk.
2. Preheat your grill to medium-high heat.
3. Brush each ear lightly with olive oil to prevent sticking.
4. Place the corn on the grill.
5. Cook for about 2 minutes per side, rotating until you achieve a nice char.
6. Remove from the grill and allow the corn to cool slightly.
7. Once cool enough to handle, use a sharp knife to cut the kernels off the cob into a large bowl.

For Frozen Corn

1. Place 16 oz frozen corn in a colander.
2. Run cool water over the corn until fully thawed.
3. Drain thoroughly.

Alternatively:

• Place frozen corn in a skillet over medium heat.
• Cook until warmed through.

Ensure corn is well-drained before moving to the next step.

Step 2: Assemble the Salad Ingredients

1. Add the prepared corn kernels to a large mixing bowl.
2. Add 1/2 cup chopped red onion.
3. Add 2 minced garlic cloves.
4. Add 1 seeded and chopped jalapeño.
5. Add 1/4 cup crumbled cotija cheese.
6. Toss everything together until evenly distributed.

Step 3: Prepare the Dressing

1. In a separate small bowl, add:
   • 2 tbsp plain Greek yogurt
   • 2 tbsp mayonnaise
   • 2 tbsp lime juice
   • 1/2 tsp chili powder
   • 1/2 tsp paprika
   • 1/4 tsp sea salt
   • 1/4 tsp ground black pepper
   • 1/3 cup chopped cilantro
2. Whisk until completely smooth and well combined.

Step 4: Combine and Serve

1. Drizzle the dressing over the corn mixture.
2. Toss thoroughly so all kernels are evenly coated.
3. Garnish with additional cilantro and a sprinkle of cotija cheese.
4. Serve immediately for a warm version, or chill and serve cold.

Leftovers store well in the refrigerator for 3–4 days.

Flavor Profile

This street corn salad is:

• Sweet from the corn
• Creamy from the yogurt and mayo
• Bright and citrusy from lime
• Smoky and warm from chili powder and paprika
• Slightly spicy from jalapeño
• Salty and tangy from cotija

The texture is equally satisfying. Tender-crisp kernels contrast with creamy dressing and crunchy red onion.

Nutritional Overview

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500–600
• Protein: 15–20 g
• Fat: 30–35 g
• Carbohydrates: 50–60 g

Per serving (approximate, based on 4–6 servings):

• Calories: 100–150
• Protein: 3–5 g
• Carbohydrates: 8–12 g
• Fat: 5–8 g
• Fiber: 1–2 g

This recipe contains dairy and is vegetarian-friendly.

Cooking Timeline at a Glance

Stage	Time
Prep Time	15–20 minutes
Cook Time	10–15 minutes
Total Time	25–35 minutes
Difficulty	Easy

Tips & Variations

Adjusting Spice Level

• Remove all jalapeño seeds for mild heat.
• Leave some seeds in for more kick.
• Add extra jalapeño for bold spice.

Vegetarian

Already vegetarian.

Gluten-Free

Naturally gluten-free.

Dairy-Free Option

Use plant-based yogurt and mayonnaise alternatives. Omit cotija or use dairy-free cheese.

Make-Ahead & Meal Prep Tips

• Cook corn up to 2 days in advance.
• Chop vegetables ahead and refrigerate separately.
• Mix dressing and store in an airtight container.
• Combine just before serving for best texture.

For best flavor, allow salad to sit at room temperature for 15 minutes before serving.

FAQs

Can I use canned corn?

Fresh or frozen is preferred, but canned corn can work if drained thoroughly.

Can I make this ahead of time?

Yes. Store components separately and combine before serving.

How spicy is it?

Moderately mild. Remove jalapeño seeds for less heat.

Can I double the recipe?

Absolutely. Simply double all ingredients proportionally.

Serving Suggestions

Serve this street corn salad:

• With grilled chicken
• Alongside steak
• With tacos
• At summer BBQs
• As part of a potluck spread

It also works beautifully as a topping for taco bowls.

Ingredient Spotlight

Corn

Choose fresh corn with bright green husks and golden silk. Kernels should feel plump and firm. Store in the refrigerator and use within 1–2 days for peak sweetness.

Cotija Cheese

Cotija is a crumbly Mexican cheese with a salty, tangy profile. Store tightly wrapped in the refrigerator. Use freshly crumbled for best texture.

Pro Cooking Tips

• Let grilled corn develop real char for smoky flavor.
• Cool corn before mixing with dressing to prevent separation.
• Toss gently but thoroughly to evenly coat.
• Add extra cotija just before serving for texture contrast.

Storage & Freezing Guide

Refrigerator

Store in an airtight container for 3–4 days.

Freezing

Freezing is not recommended once mixed due to dairy-based dressing.

If needed:

• Freeze cooked corn separately.
• Thaw and mix fresh dressing later.

Recipe Variations

1. Add diced avocado for creaminess.
2. Stir in black beans for added protein.
3. Add diced cherry tomatoes for color and freshness.
4. Sprinkle extra chili powder before serving for bolder flavor.

Expanded Conclusion

This Delicious Street Corn Salad with Greek Yogurt captures everything people love about classic Mexican street corn in an easy, shareable format. It is creamy without being heavy, bright without being overpowering, and simple enough for weeknights yet impressive enough for gatherings.

The balance of charred sweet corn, tangy Greek yogurt, fresh lime, and salty cotija creates a dish that feels vibrant and comforting at the same time. Whether served warm straight after grilling or chilled from the refrigerator, it delivers bold flavor in every bite.

If you are looking for a reliable summer side dish that is quick, adaptable, and crowd-pleasing, this street corn salad deserves a spot in your rotation. Try it once, and it may become your go-to cookout classic.

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