Can I make Street Corn Salad with Greek Yogurt ahead of time?

Yes, you can make the salad ahead of time! However, it’s best to store the dressing separately from the corn mixture until just before serving. This will prevent the salad from becoming soggy and keep the flavors fresh. Once combined, the salad can be stored in the refrigerator for up to 3 days.

Can I use frozen corn for this recipe?

Absolutely! Frozen corn works perfectly for this Street Corn Salad with Greek Yogurt. To get the best texture, ensure you char the frozen corn either on a grill or in a hot skillet to mimic the smoky flavor of grilled fresh corn.

What can I use instead of Greek yogurt in this recipe?

If you’re looking for a dairy-free or lighter alternative, you can replace the Greek yogurt with a non-dairy yogurt, such as coconut yogurt or almond yogurt. If you still want a creamy texture but prefer a lighter option, you can also use sour cream or a combination of low-fat mayo and plain yogurt.

Street Corn Salad with Greek Yogurt – Healthy & Flavorful

Name: Street Corn Salad with Greek Yogurt
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 ears of corn, husked and grilled or 4 cups frozen corn kernels, thawed; 1/2 cup Greek yogurt; 1/4 cup mayonnaise; 1/4 cup crumbled cotija cheese; 1/4 red onion, finely diced; 1 jalapeño, minced; 1/4 cup fresh cilantro, chopped; Juice of 1 lime; 1 tsp chili powder; 1/2 tsp smoked paprika; Salt and pepper to taste

Description

Street Corn Salad with Greek Yogurt is a creamy, healthy twist on the classic Mexican street corn dish, Elote. Using Greek yogurt as the base for the dressing, this salad offers a lighter, protein-packed alternative while maintaining the same delicious flavors. Perfect for summer BBQs or as a quick side dish for any meal.

Ingredients

Scale

4 ears of corn, husked and grilled or 4 cups frozen corn kernels, thawed
1/2 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup crumbled cotija cheese
1/4 red onion, finely diced
1 jalapeño, minced
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste

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Instructions

Grill the corn (or heat frozen corn) until slightly charred, then let it cool and cut the kernels off the cob.
In a large bowl, combine the corn, red onion, jalapeño, and cotija cheese.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
Pour the dressing over the corn mixture and toss until evenly coated.
Garnish with chopped cilantro before serving.

Notes

For a dairy-free version, replace the Greek yogurt with plant-based yogurt.
If fresh corn isn’t available, frozen corn can be used, just be sure to char it for the best flavor.
Make sure the corn is cooled before mixing it with the dressing to avoid making the salad watery.
For added heat, increase the amount of jalapeño or add cayenne pepper to the dressing.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Grilled, Mixed
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 6g
Sodium: 180mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 6g
Cholesterol: 10mg