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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add Greek yogurt, 3 tablespoons chopped cilantro, minced garlic, lime juice, and salt to a blender.
Blend until smooth. Set aside.
Heat a grill over medium-high heat.
Grill 2 ears of corn, turning occasionally, until charred on all sides, about 8-10 minutes.
Cut the kernels off all 4 ears of corn (the 2 grilled ears and 2 raw ears).
Add the corn kernels to a medium bowl with the red pepper, red onion, and jalapeño if using. Mix to combine.
Add the yogurt sauce to the bowl and stir to coat.
Add 1 tablespoon chopped cilantro and the cotija cheese. Mix well.
Taste and add more lime juice or salt as needed.
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Blend the sauce, don't stir it. It's the difference between a gluey scoop and something silky.
Make up to a day ahead and store covered in the fridge. Stir before serving since the corn releases some liquid.
No grill? Char the corn in a dry cast-iron skillet over high heat, or use the broiler.
Any plain full-fat Greek yogurt works (avoid nonfat, which thins out in the blender).
Feta is the closest swap for cotija.
Skip the jalapeño for a milder version, or leave the seeds in for more heat.
Can I make this dish ahead of time?
Yes, you can make it up to a day ahead and store it covered in the fridge. Stir before serving.
What can I use if I don't have a grill?
You can char the corn in a dry cast-iron skillet over high heat or use the broiler.
Can I use nonfat Greek yogurt?
It's best to use full-fat Greek yogurt as nonfat can thin out in the blender.
What can I substitute for cotija cheese?
Feta cheese is the closest substitute for cotija.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Not recommended for freezing.
