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Mexican Corn Salad

Author Vianney Rodriguez


  • 2 tablespoons olive oil
  • 4 cups fresh or frozen thawed corn kernels
  • 2 tablespoons plain non-fat Greek yogurt
  • 2 ounce cotija cheese crumbled
  • ½ cup green onions finely sliced
  • ½ cup cilantro leaves finely chopped
  • 1 jalapeno seeded and finely chopped
  • 2 garlic cloves finely minced
  • Juice of 1 lime
  • Chili powder


  1. In a large non stick pan heat oil over high heat until simmering.
  2. Add corn kernels.
  3. Stir once and cook without moving the corn until it is charred on one side, about 2-3 minutes.
  4. Stir corn and repeat until charred on the second side, about 2 minutes.
  5. Continue stirring and charring until well-charred all over, about 10 minutes.
  6. Transfer corn to a large bowl.
  7. Add Greek yogurt, cheese, green onions, cilantro, jalapeno, garlic and fresh lime juice.
  8. Stir to combine.
  9. Taste and adjust seasoning with chili powder.
  10. Serve.