Mexican Street Corn Salad with Greek Yogurt Dressing

Ingredients

Ingredients

• 3 cups corn kernels (fresh or frozen)
• 1/2 cups greek yogurt
• 1 tbsp olive oil
• 1 tbsp lime juice
• 1/4 cups red onion, finely diced
• 1 jalapeño, seeded and minced
• 1/4 cups fresh cilantro, chopped
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• to taste salt
• to taste black pepper
• 2 tbsp cotija cheese, crumbled (optional)
• 1 avocado, diced (optional)

Instructions

1. If using fresh corn, heat a skillet over medium‑high heat, add olive oil, and sauté the corn kernels until lightly charred, about 5‑7 minutes. If using frozen corn, thaw and heat similarly.
2. In a large bowl whisk together Greek yogurt, lime juice, chili powder, smoked paprika, salt, and black pepper until smooth.
3. Add the charred corn, red onion, jalapeño, and cilantro to the yogurt mixture. Toss gently to combine.
4. Fold in cotija cheese and avocado if using, then taste and adjust seasoning as needed.
5. Serve the salad chilled or at room temperature as a side dish or appetizer.