Mexican Street Corn Salad with Greek yogurt

mexican corn salad horizontal2

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PREP TIME
10 min
COOK TIME
10 min
TOTAL TIME
20 min
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YIELD
4 servings

What You Need

Greek yogurt dressing

  • 1/4 cup plain Greek yogurt
  • 2 garlic cloves, minced
  • 1 lime juiced
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Mexican Street Corn Salad

  • 4 ears Dandy Sweet Corn
  • 2 tablespoons butter (unsalted) - can use avocado oil as well
  • 1 jalapeno, diced - remove seeds if you don't like it spicy
  • 1/4 cup cilantro, chopped
  • 1/4 cup cotija cheese, crumbled - or Parmesan cheese or feta
  • chili lime seasoning, such as Tajin to garnish (optional)

Make It

Greek yogurt dressing

  1. To a small bowl, add Greek yogurt, minced garlic, juice from 1 lime, chili powder, salt and pepper. Whisk to combine. Can be made ahead of time.

Street Corn Salad

  1. To a grill pan or skillet, melt unsalted butter over medium heat. Add 4 ears of corn and roast on the stovetop, turning every 3-4 minutes for an even char.
  2. Once cooled, cut corn away from cobs and set aside.
  3. To a medium bowl, add corn kernels, diced jalapeno, cilantro and cotija cheese. Pour in Greek yogurt dressing and toss gently to combine. Top with Tajin, if using, and serve immediately.

 

Recipe by: Casa de Crews

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