Description
A bright, tangy salad pairing smoky roasted corn with creamy Greek yogurt, perfect for autumn.
Ingredients
- 4 cups fresh or frozen sweet corn kernels (about 4–5 ears fresh)
- 1/2 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 small red bell pepper, diced
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Juice of 1 lime (about 2 tablespoons)
- Salt and freshly ground black pepper, to taste
- 1/4 cup crumbled feta or cotija-style cheese (optional)
- 1 tablespoon honey or agave (optional, to balance acidity)
Instructions
- Prep the corn: If using fresh ears, shuck and rinse them. Cut the kernels off the cob using a sharp knife. For frozen, thaw and pat dry.
- Roast or char the corn: Heat a large skillet or grill pan over medium-high heat with olive oil. Add corn in a single layer and cook, stirring occasionally, until charred in spots — about 6–8 minutes.
- Make the dressing: In a medium bowl, whisk together Greek yogurt, lime juice, cumin, smoked paprika, honey (if using), salt, and pepper until smooth.
- Combine: Transfer warm corn to a serving bowl. Add diced red pepper, red onion, jalapeño, and cilantro. Pour the yogurt dressing over the top and toss gently to combine. Taste and adjust seasoning.
- Finish: Sprinkle crumbled feta and an extra pinch of smoked paprika if desired. Serve warm, room temperature, or chilled.
Notes
Use fresh corn when in season for the sweetest kernels. Don’t skip the char for added depth.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mexican