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street corn salad recipe

The Best Street Corn Salad

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups corn kernels fresh, frozen (thawed and dried), or canned (drained well)
  • 1 tbsp olive oil or avocado oil
  • 1/3 cup red onion finely diced
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup cotija cheese crumbled (can substitute feta cheese)
Creamy Lime Dressing
  • 1/3 cup plain Greek yogurt
  • 1 tbsp light mayonnaise
  • 2 tbsp fresh lime juice about 1 large lime
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp sea salt plus more to taste

Method
 

  1. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the dry corn kernels in a single layer. Let them cook undisturbed for 2-3 minutes to develop a nice char. Stir and let cook for another 2 minutes until golden brown spots appear. Remove from heat and let cool slightly.
  2. In a large mixing bowl, whisk together the plain Greek yogurt, light mayonnaise, fresh lime juice, chili powder, garlic powder, and sea salt until completely smooth and creamy.
  3. Add the slightly cooled charred corn, diced red onion, chopped cilantro, and crumbled cotija cheese to the bowl with the dressing. Toss everything gently until the corn is evenly coated in the creamy mixture.
  4. Taste and add additional salt or a pinch more chili powder if desired. For the best flavor, cover and refrigerate for 30 minutes before serving. Enjoy cold or at room temperature!

Notes

• If using frozen corn, thoroughly pat it dry with paper towels after thawing to ensure it sears instead of steams in the skillet.
• Want a little heat? Add 1 finely minced jalapeño (seeds removed) when assembling the salad.
• Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze.