Indulge in a vibrant and flavorful experience with our Street Corn Salad with Greek Yogurt. This delectable recipe combines the creamy texture of Greek yogurt dressing with the zesty flavors of Mexican street corn. Perfect for a summer picnic or as a side dish for barbecues, this vegetarian recipe is a celebration of fresh, colorful ingredients. Enjoy a mix of nuttiness from the corn, tanginess from the lime, and a subtle heat from the jalapeños. Let’s dive into the details of creating this healthy summer salad!

Ingredients

• For the Salad:
  • 4 ears of fresh corn, husked – opt for sweet corn for a naturally sugary taste
  • 1/2 cup red onion, finely chopped – soak in cold water to mellow the flavor if desired
  • 1 red bell pepper, diced – choose crisp and firm peppers for the best texture
  • 1/4 cup chopped cilantro – freshly chopped for vibrant flavor
  • 1/4 cup crumbled feta cheese – can substitute with cotija cheese for an authentic touch
  • 1 jalapeño, finely chopped (optional for a spicy kick) – remove seeds for less heat
• For the Greek Yogurt Dressing:
  • 1 cup Greek yogurt – full-fat for creaminess or low-fat for a lighter option
  • 2 tablespoons fresh lime juice – freshly squeezed for optimal freshness
  • 1 tablespoon honey – adjust to taste if a sweeter dressing is preferred
  • 1 teaspoon smoked paprika – adds a smoky depth to the dressing
  • 1/2 teaspoon cumin – enhances the earthy flavor
  • Salt and pepper to taste – start with a pinch and adjust according to preference
• Toppings:
  • Additional chopped cilantro for garnish – adds a fresh, herbal finish
  • Lime wedges for serving – squeeze over the salad for an extra zing

Steps / Instructions

1. Preheat your grill to medium-high heat. Place the corn directly on the grill grates, turning occasionally, until the kernels are slightly charred, about 10-15 minutes. The kernels should be tender and have a slight smokiness.
2. Once grilled, remove the corn from the heat and let it cool slightly. Using a sharp knife, cut the kernels off the cob by standing the cob vertically and slicing downward. Transfer them to a large mixing bowl, catching any juices that may run off.
3. Add the red onion, red bell pepper, chopped cilantro, crumbled feta cheese, and jalapeño to the bowl with the corn. Gently toss to combine, ensuring the ingredients are evenly distributed.
4. In a separate bowl, whisk together the Greek yogurt, fresh lime juice, honey, smoked paprika, cumin, salt, and pepper until smooth and well combined. The dressing should be creamy and aromatic.
5. Pour the Greek yogurt dressing over the corn mixture, tossing gently to combine. Ensure all ingredients are evenly coated with the dressing, adjusting seasoning to taste if necessary.
6. Transfer the salad to a serving dish. Garnish with additional chopped cilantro and serve with lime wedges on the side. The vibrant colors and fresh aromas should be inviting and appetizing.

Tips & Tricks

• Make Ahead: Prepare the dressing a day in advance and store it in the refrigerator. Mix with the salad ingredients just before serving to maintain a freshly mixed texture.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to two days for optimal freshness. The salad is best enjoyed cold, directly from the fridge.
• Avoiding Sogginess: If preparing in advance, keep the dressing separate and mix before serving to maintain the salad’s texture. This prevents the salad from becoming watery.
• Grilling Tips: Rotate the corn frequently while grilling to ensure even charring and avoid burning. A light brush of oil can help prevent sticking.

Variations

• Vegan Option: Substitute Greek yogurt with a non-dairy yogurt alternative and omit the feta cheese. Nutritional yeast can be added for a cheesy flavor.
• Gluten-Free: This recipe is naturally gluten-free, making it a suitable option for those on a gluten-free diet. Always check labels if using store-bought products.
• Spicy Variation: Add an extra jalapeño or include a pinch of cayenne pepper in the dressing for increased heat. A sprinkle of chili powder can also elevate the spiciness.
• Sweet and Tangy: Increase the amount of honey for a sweeter profile, or add a splash of apple cider vinegar for additional tang.

Serving Suggestions

• Serve as a refreshing side dish alongside grilled meats such as Grilled Skirt Steak with Lemon Herb Couscous Salad. The contrast in temperatures and textures creates a balanced meal.
• Pair with crispy tacos for a Mexican-inspired meal. The creamy salad complements the crunch of the tacos beautifully.
• Complement the salad with a chilled glass of white wine or a lime-infused sparkling water. The crispness and acidity of the beverages enhance the salad’s flavors.
• For a complete meal, serve with warm tortillas to scoop the salad, creating a casual and interactive dining experience.

FAQ

• Can I use frozen corn instead of fresh corn? Yes, thaw the corn completely and pat dry before grilling to remove excess moisture. This step ensures that the corn chars properly without steaming.
• Is there a non-dairy alternative to Greek yogurt? Yes, coconut yogurt or almond-based yogurt can be used as a substitute. These alternatives provide a similar creamy texture with slight differences in taste.
• Can this salad be made without a grill? Absolutely! You can char the corn kernels on a stovetop using a cast-iron skillet. Heat the skillet to high and stir the kernels occasionally until they char.
• How can I reduce the spice level? To reduce the heat, omit the jalapeño or remove the seeds and membranes, which contain most of the spice.
• Can I add extra vegetables? Certainly! Diced avocado, cherry tomatoes, or black beans can be added for more variety and nutritional value.

Print

Street Corn Salad with Greek Yogurt

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Side Dish Cuisine: Mexican Difficulty: Easy

🍽️

Servings

− 4 +

⏱️

Prep Time

15 min

🍳

Cook Time

15 min

🔥

Calories

—

Indulge in a vibrant and flavorful experience with our Street Corn Salad with Greek Yogurt. This delectable recipe combines the creamy texture of Greek yogurt dressing with the zesty flavors of Mexican street corn. Perfect for a summer picnic or as a side dish for barbecues, this vegetarian recipe is a celebration of fresh, colorful ingredients.

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Ingredients

US Metric

• 4 ears of fresh corn, husked
• 1/2 cup red onion, finely chopped
• 1 red bell pepper, diced
• 1/4 cup chopped cilantro
• 1/4 cup crumbled feta cheese
• 1 jalapeño, finely chopped (optional)
• 1 cup Greek yogurt
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Additional chopped cilantro for garnish
• Lime wedges for serving

Directions

1.

Preheat your grill to medium-high heat. Place the corn directly on the grill grates, turning occasionally, until the kernels are slightly charred, about 10-15 minutes.

2.

Once grilled, remove the corn from the heat and let it cool slightly. Using a sharp knife, cut the kernels off the cob and transfer them to a large mixing bowl.

3.

Add the red onion, red bell pepper, chopped cilantro, crumbled feta cheese, and jalapeño to the bowl with the corn. Gently toss to combine.

4.

In a separate bowl, whisk together the Greek yogurt, fresh lime juice, honey, smoked paprika, cumin, salt, and pepper until smooth.

5.

Pour the Greek yogurt dressing over the corn mixture, tossing gently to combine.

6.

Transfer the salad to a serving dish. Garnish with additional chopped cilantro and serve with lime wedges on the side.