A lighter take on classic street corn salad made with Greek yogurt, fresh herbs, and zesty lime for a creamy, tangy, and healthy side dish.

Scale

For the Salad:

For the Dressing:

Cook Mode Prevent your screen from going dark

1. Husk the corn and preheat grill to medium-high heat.

2. Brush corn with olive oil and grill for about 2 minutes per side until lightly charred.

3. Remove from grill, let cool slightly, then cut kernels off the cob into a large bowl.

4. Alternatively, thaw frozen corn or heat in a skillet until warm.

5. Add chopped onion, garlic, jalapeño, and cotija cheese to the corn and toss to combine.

6. In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, paprika, chili powder, salt, pepper, and cilantro until smooth.

7. Pour the dressing over the corn mixture and toss until evenly coated.

8. Garnish with extra cilantro and cotija cheese if desired.

9. Serve immediately warm or chill before serving for a cold salad.

Use Kewpie mayonnaise for a richer flavor if desired.

Adjust spice level by adding more or less jalapeño.

This salad can be served warm or cold depending on preference.

Store leftovers in the refrigerator for up to 3-4 days.

Fresh lime juice enhances the flavor significantly compared to bottled.