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Fresh Corn Salsa

Grilled corn with jalapeños, spices and lime in a creamy greek yoghurt sauce with crumbled feta
Prep Time10 minutes
Cook Time10 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: corn salad, salsa
Servings: 4 people
Calories: 292kcal


  • 200 g corn kernels or 2-3 corn cobs
  • ½ red onion- finely diced
  • 3 fresh jalapeño peppers
  • ½ lime- juice only
  • 100 g greek yoghurt sub with mayonnaise if you prefer something a little richer
  • 1 tsp toasted cumin seeds
  • 1 tsp smoked paprika powder
  • 1 stalk spring onion- finely chopped into rings
  • 1 handful coriander leaves
  • 40 g crumbled feta


  • Remove husks and silks from the corn cobs, heat a grill pan over medium-high heat, and lightly brush the corn cobs with a thin layer of olive oil. Grill the corn cobs for 10 minutes, turning every 2-3 minutes until they are evenly coloured and slightly charred. Remove from heat, and slice kernels off the cob once cool to touch
  • Finely dice the jalapeños. Carefully remove the seeds if you'd prefer the dish to be less spicy
  • Combine the lime juice and greek yoghurt in a small bowl. Whisk to combine
  • Add the toasted cumin seeds, paprika powder and spring onions in a small bowl with the corn kernels, diced red onions and diced jalapenos. Pour the dressing over and gently combine the ingredients until mixed through
  • Top with coriander leaves and crumbled feta
  • Serve with corn chips or with tortillas


Calories: 292kcal
Carbs: 22.7g | Fat: 12.3g | Protein: 19.3g