Healthy Street Corn Salad with Greek Yogurt
A bright, tangy street-corn salad for sunny gatherings
This Healthy Street Corn Salad with Greek Yogurt is bright, creamy and lightly spiced — sweet corn kernels meet cooling Greek yogurt, crisp red pepper and a pop of lime for a summer-ready side. The texture is a pleasing mix of juicy kernels and crunchy raw onion, while chili powder brings warm, smoky aroma without heat. Practical tip: use warm (not hot) cooked corn so the yogurt doesn’t separate when you toss everything together. If you love Greek-yogurt-forward dishes, try a creamy breakfast twist like a healthy breakfast with berries and Greek yogurt for inspiration.
How this salad earns a spot on every weeknight table
This recipe is fast to assemble, forgiving with measurements and versatile enough to accompany grilled proteins, tacos or a picnic spread. It’s light enough for warmer months yet satisfying thanks to the corn and Greek yogurt protein. For more quick Greek-yogurt ideas you can pull together in minutes, check this 5-minute fruit smoothie bowl with Greek yogurt.
Small things that make this salad delicious
Flavor highlights
- Sweetness from cooked corn balanced by lime brightness
- Creamy tang from Greek yogurt replaces heavier mayo dressings
- Chili powder adds earthy warmth without overpowering the herbs
- Fresh cilantro brings a clean, herbaceous finish
Quick breakdown of the cooking flow
Start by assembling your prepared ingredients, whisk a simple lime-chili dressing, combine and chill so flavors marry. The workflow is: prep — dress — chill — serve. For an example of using yogurt as a flavorful base in a savory bowl, see how dressings are handled in an anti-inflammatory glow bowl with tahini yogurt.
Prep smart: shortcuts and time-savers
- Buy frozen corn kernels and thaw them quickly in a colander under warm water to save time.
- Dice peppers and onions the night before and store airtight to cut assembly time.
- Use pre-chopped cilantro in a pinch, but fresh is best for aroma.
If you want different textures, the chopping approach in my Asian crunch salad with ginger recipe is a useful reference.
Everything you need
3 cups cooked corn kernels, 1 cup Greek yogurt, 1/2 cup diced red bell pepper, 1/2 cup diced red onion, 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice, 1 teaspoon chili powder, Salt and pepper to taste
Swap ideas and what to buy
Choose full-fat Greek yogurt for extra creaminess or nonfat if you want fewer calories; plain yogurt keeps flavors clean. For corn: fresh grilled corn cut from the cob adds smoky complexity, while frozen works for convenience. Buy a firm red bell pepper (bright color, no soft spots) and a small red onion for milder bite. If cilantro is polarizing, substitute parsley or scallions.
Step-by-step: assembling the salad
- In a large bowl, combine the corn, Greek yogurt, diced red bell pepper, diced red onion, and chopped cilantro.
- In a small bowl, mix the lime juice, chili powder, salt, and pepper until evenly blended.
- Pour the dressing over the corn mixture and toss everything together until well combined, making sure the yogurt coats the kernels and veggies.
- Chill in the refrigerator for at least 30 minutes before serving so the flavors meld. Enjoy as a refreshing side dish!
Visual and timing cues to watch for
- The salad should look glossy but not soupy after tossing; if it seems thin, drain any excess liquid from thawed corn first.
- Chilling 30–60 minutes brightens the flavors; if you’re in a rush, 10–15 minutes still helps.
- When mixing, stop once ingredients are evenly coated to avoid bruising the peppers or wilting cilantro.
If you end up with extra Greek yogurt, a quick option is to fold it into baked batter for treats like zero-sugar brownies with Greek yogurt or to stir it into smoothies.
How to serve and what to pair it with
This salad is an easy side for grilled chicken, fish tacos, bean bowls, or served alongside chips as a lighter dip alternative. It also makes a fresh topping for toasted bread or as a component in meal-prep grain bowls.
Serving ideas
- Spoon over grilled flank steak or shrimp tacos for a zesty contrast
- Mix into quinoa or farro for a vegetarian lunch bowl
- Serve chilled with tortilla chips as a party appetizer
- Top avocado halves for a quick, bright starter
Keep it fresh: storing and safety
Store in an airtight container in the refrigerator and use within 3–4 days for best texture and flavor. Do not leave the salad at room temperature for more than two hours.
Storage reminders
- Refrigerate promptly after serving to maintain safety and freshness
- Stir before serving again; the dressing may separate slightly on standing
- Freezing is not recommended — yogurt will change texture if frozen
Tools, techniques and clever shortcuts
Use a sharp chef’s knife for clean dice of peppers and onion, and a large bowl to toss without spills. A microplane grater for lime zest brightens the dressing, and a silicone spatula helps incorporate the yogurt without overworking.
Extra tips
- Warm the corn briefly in a skillet to enhance sweetness before assembling
- Rinse chopped cilantro and dry thoroughly to avoid a watery salad
- Use a fork to fluff the salad before plating for an airy presentation
Easy variations for diets and flavor twists
Substitute mayonnaise for yogurt if you prefer a richer dressing, or use a dairy-free yogurt to make this vegan-friendly. Add diced avocado for creaminess, or a sprinkle of cotija cheese for a more traditional street-corn flavor.
Simple swaps
- Vegan: use plain dairy-free yogurt and omit cheese
- Protein boost: fold in black beans or cooked shredded chicken
- Smokier flavor: char corn on the grill or use smoked paprika instead of chili powder
Nutrition snapshot per serving
Approximate per serving (recipe yields about 4 servings):
Calories: ~150 kcal per serving
Protein: ~8 g per serving
Fat: ~3 g per serving
Carbohydrates: ~28 g per serving
Serving size: about 3/4 to 1 cup
Nutrition adjustment notes
- To cut calories further, use nonfat Greek yogurt and reduce corn slightly.
- For more protein, add a cup of cooked black beans or diced grilled chicken.
- Increase healthy fats by folding in diced avocado at serving.
Common questions about this corn salad
Q: Can I make this ahead for a party?
A: Yes — make the salad up to 24 hours ahead and chill; give it a gentle toss just before serving.
Q: Is there a dairy-free version?
A: Substitute an unsweetened dairy-free yogurt (coconut or soy) and check texture — some non-dairy yogurts are thinner.
Q: How can I add heat?
A: Stir in a pinch of cayenne or a diced jalapeño when combining the salad.
Q: Can I use canned corn?
A: Rinse and drain canned corn well before using; you may want to sauté it briefly to improve texture.
Give it a try — a simple, refreshing side
This Healthy Street Corn Salad with Greek Yogurt is an easy way to brighten weeknight meals or add freshness to a summer barbecue. Grab a bowl, toss it together, chill briefly and enjoy the crisp, creamy flavors — it’s a reliable crowd-pleaser.
Street Corn Salad
Ingredients
Method
- In a large bowl, combine the corn, Greek yogurt, diced red bell pepper, diced red onion, and chopped cilantro.
- In a small bowl, mix the lime juice, chili powder, salt, and pepper until evenly blended.
- Pour the dressing over the corn mixture and toss everything together until well combined.
- Chill in the refrigerator for at least 30 minutes before serving.
