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Healthy street corn salad with Greek yogurt and fresh vegetables in a bowl.

Healthy Street Corn Salad with Greek Yogurt

This summer salad combines sweet charred corn, juicy cherry tomatoes, red onion, fresh cilantro, and a creamy Greek yogurt dressing for a light and satisfying dish.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups corn (fresh, frozen, or canned) For best flavor, grill fresh corn when in season.
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, diced Rinse under cold water for milder flavor.
  • ¼ cup cilantro, chopped
Dressing Ingredients
  • ½ cup Greek yogurt Use dairy-free yogurt for a vegan option.
  • 1 unit lime, juiced Adjust for taste; add zest for extra flavor.
  • 1 teaspoon chili powder Substitute with smoked paprika for a smoky taste.
  • to taste Salt and pepper

Method
 

Preparation
  1. If using fresh corn, preheat your grill or grill pan to medium-high. Husk the ears and grill them for 8–12 minutes, turning occasionally, until light to medium charring occurs. Let cool slightly, then cut the kernels off the cob.
  2. If grilling is not possible, roast fresh corn on a baking tray under a broiler or sauté kernels in a hot skillet for 6–8 minutes. For frozen corn, thaw and then lightly char in a skillet. Drain and warm canned corn in a skillet.
Combining Ingredients
  1. In a large bowl, combine the corn, halved cherry tomatoes, diced red onion, and chopped cilantro. Toss gently to mix.
Making Dressing
  1. In a smaller bowl or jar, whisk together Greek yogurt, lime juice, chili powder, and salt and pepper. Adjust seasoning to taste.
Serving
  1. Pour the dressing over the corn mixture and toss until well combined. Allow sitting for 10-15 minutes to let flavors meld or refrigerate for an hour for a chilled salad.
  2. Serve chilled or at room temperature, garnished with extra cilantro, lime, or chili powder.

Notes

Store leftovers in an airtight container for 3-4 days. Keep dressing separate for optimal freshness if storing longer than a day. Tailor the salad with additional ingredients like avocado or black beans as desired.