Healthy Street Corn Salad with Greek Yogurt

A lighter, healthier take on classic Mexican street corn (Elote), transformed into a refreshing and flavorful salad. This version swaps mayonnaise for tangy Greek yogurt.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: Mexican-inspired

Calories: 240

Ingredients Method Notes

Ingredients

For the Salad

4 cups Corn Kernels (about 4 ears fresh, grilled or roasted, or frozen/thawed)
1/2 cup Red Onion finely diced
1/2 cup Cilantro freshly chopped
1 Jalapeño seeded and minced (optional)

For the Greek Yogurt Dressing

3/4 cup Plain Greek Yogurt 2% or whole milk recommended
1/4 cup Cotija Cheese crumbled, plus more for garnish
1/4 cup Lime Juice freshly squeezed
1 tsp Chili Powder
1/2 tsp Smoked Paprika
1/4 tsp Cumin
Pinch Salt and Black Pepper to taste

Method

Instructions

If using fresh corn, grill or roast the cobs over medium-high heat, turning occasionally, until lightly charred on all sides (about 8-10 minutes). Let cool slightly, then carefully slice the kernels off the cobs.
In a large mixing bowl, combine the corn kernels, diced red onion, chopped cilantro, and minced jalapeño (if using).
Prepare the dressing: In a separate small bowl, whisk together the Greek yogurt, lime juice, chili powder, smoked paprika, and cumin until smooth.
Gently fold in half of the crumbled Cotija cheese into the dressing mixture. Season the dressing to taste with salt and pepper.
Pour the dressing over the corn mixture. Toss gently until all ingredients are evenly coated. Be careful not to smash the corn kernels.
Taste the salad and adjust seasoning if necessary. Chill for at least 15 minutes for flavors to meld. Serve cold, garnished with the remaining Cotija cheese and an extra squeeze of lime juice.

Notes

For extra depth, you can roast the corn kernels in a dry skillet over medium-high heat for 5 minutes after steaming/grilling/thawing, to achieve a more intense smoky flavor.