Street Corn Salad
Pan-charred corn with lime, chili, yogurt, and crumbly cheese; inspired by Mexican street corn.
Preparation: 15 min · Cooking: 10 min · Total: 25 min · 4 servings
Ingredients
- 500 g corn kernels — Fresh kernels or fully thawed frozen kernels; drain and pat dry.
- 120 g Greek yogurt — Contains milk; keep refrigerated.
- 1 pc lime — Juice just before mixing.
- 1 tsp chili powder
- 80 g crumbly white cheese — Use pasteurized cotija-style or feta; contains milk.
- 15 g cilantro (optional) — Chopped leaves; optional.
Instructions
Measure and chill
Measure 500 g corn kernels, 120 g Greek yogurt, 1 lime, 1 tsp chili powder, 80 g crumbly white cheese, and the optional 15 g cilantro. Keep the yogurt and cheese refrigerated until needed.
All ingredients are measured; dairy remains chilled.
Prepare corn, lime, and cilantro
If using frozen corn, thaw it completely; pat all corn kernels dry so they brown rather than steam. Wash and juice the lime. If using cilantro, wash, dry, and chop its leaves.
Corn is dry; lime juice and cilantro are ready.
Char the corn
Heat a large dry skillet over medium-high heat. Add half the corn in a single layer and cook, stirring only occasionally, for 4–5 minutes until hot, tender, and browned in spots. Transfer to a bowl and repeat with the remaining corn, about 4–5 minutes more. Lower the heat if kernels scorch.
Corn is hot and tender, with browned spots but no burnt kernels.
Char each corn batch: 300 seconds
Mix the lime dressing
In a small bowl, stir the Greek yogurt, juice of the lime, and 1 tsp chili powder until smooth. Keep the dressing chilled while the corn finishes.
Combine the salad
Let the hot corn cool for 2–3 minutes so it is warm rather than piping hot. Toss with the yogurt dressing and 80 g crumbled white cheese; fold in the optional chopped cilantro.
Dressing coats the corn; cheese remains crumbled.
Check texture and seasoning
Check that the corn is tender and evenly coated, with scattered browned spots and no raw or icy kernels. Taste with a clean spoon; the cheese may provide enough salt without adding an unlisted seasoning.
No raw or icy kernels; corn is tender and evenly coated.
Serve or refrigerate
Divide into 4 portions and serve promptly, warm or cool. If serving later, transfer to a shallow covered container and refrigerate at 4°C/40°F or colder within 2 hours of preparation (within 1 hour above 32°C/90°F).
Serve promptly or refrigerate safely.
Tips
- Dry corn kernels well and use two batches to get browned spots without steaming.
- Mix the dairy dressing off the heat to keep it smooth.
Common mistakes
- Crowding the skillet steams the corn instead of browning it.
- Adding yogurt to piping-hot corn can make the dressing thin.
Substitutions
- Use pasteurized feta if cotija-style cheese is unavailable; both contain milk.
Storage
Cover and refrigerate at 4°C/40°F or colder within 2 hours of preparation (within 1 hour above 32°C/90°F); eat within 2 days.
Reheating
Serve the dressed salad cool; do not reheat it. To make ahead, reheat plain cooked corn before adding the chilled dressing and cheese.
About this recipe
This yogurt-dressed salad is inspired by Mexican street-corn flavors such as corn, lime, chili, and cheese. It is not presented as a traditional elote or esquites method.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.