Sweet summer street corn is having its moment, and y’all… this one’s a keeper. Inspired by classic Mexican street corn but with a lighter, southern twist, this off-the-cob version is fresh, smoky, tangy, and full of flavor. Perfect for cookouts, weeknight dinners, or serving family-style on the table.
Ingredients (serves 4)
4 ears fresh corn, husked
1 tablespoon olive oil
¼ cup plain Greek yogurt
2 tablespoons sour cream
½ teaspoon smoked paprika
½ teaspoon chili powder
Juice of 1 lime
¼ cup crumbled cotija or feta cheese
2 tablespoons chopped fresh cilantro (optional)
Sea salt & black pepper
Instructions
- Cut kernels off the cob and toss them in 1 tablespoon olive oil. Spread onto a skillet or grill pan and cook over medium-high heat for 5–6 minutes, until lightly charred. (You can also grill the whole ears first, then slice the kernels off after cooking.)
- In a small bowl, whisk together yogurt, sour cream, lime juice, smoked paprika, and chili powder.
- In a large mixing bowl, combine the charred corn with the sauce and toss gently to coat.
- Sprinkle in the cheese, cilantro, salt, and pepper. Toss again, then top with an extra squeeze of lime.
- Serve warm or chilled — it’s delicious either way.
Tip: Make it ahead! This salad keeps beautifully in the fridge for up to 2 days, making it perfect for entertaining or meal prepping.
Because designing a life you love is often about simple, fresh food that brings people together — and y’all, this one’s BombDiggity.