Mediterranean Corn Salad with Creamy Yogurt Dressing

Mediterranean Corn Salad with Creamy Yogurt Dressing

This colorful Mediterranean corn salad is a bright and crunchy fusion dish that brings together fresh corn, shredded cabbage, herbs, jalapeños, and a tangy, creamy yogurt dressing. It’s light yet satisfying, perfect for potlucks, barbecues, or as a side for grilled meats. The dressing uses Greek yogurt and olive oil for a healthy twist—flavored with garlic, lemon, and a touch of paprika. It’s also vegetarian, gluten-free, and super easy to adapt.

Time Overview

Ingredients

For the Salad:

2 cups cooked corn kernels (fresh, frozen, or canned)

1 cup shredded red cabbage

1 cup shredded green cabbage

1–2 fresh jalapeños, thinly sliced

¼ cup chopped red onion (optional)

¼ cup fresh cilantro or parsley, chopped

1 small lime, cut into wedges

½ tsp paprika (for garnish)

For the Creamy Yogurt Dressing:

½ cup plain Greek yogurt

2 tablespoons olive oil

1 tablespoon lemon juice or lime juice

1 garlic clove, finely grated

1 teaspoon Dijon mustard (optional)

Salt and black pepper to taste

1–2 teaspoons honey or maple syrup (optional, to balance acidity)

Instructions

Step 1: Prepare the Veggies

Shred the cabbages and rinse them well.

Drain and rinse corn if using canned; if using frozen, thaw and pat dry.

Slice the jalapeños thinly (remove seeds for less heat).

Chop the herbs and optional onion.

Step 2: Make the Dressing

In a bowl, whisk together yogurt, olive oil, lemon juice, grated garlic, mustard, salt, pepper, and sweetener if using.

Adjust seasoning to taste.

Step 3: Assemble the Salad

In a large bowl, combine corn, cabbage, onion, jalapeños, and herbs.

Drizzle with the creamy yogurt dressing and toss well.

Step 4: Garnish and Serve

Top with extra cilantro, lime wedges, a pinch of paprika, and more dressing.

Serve chilled or at room temperature.

Tips for Success

Use fresh corn when in season—grilled corn adds extra depth!

Adjust heat by controlling the amount of jalapeño or using mild peppers.

Balance the dressing: If too tangy, add a bit more honey. If too thick, thin with a splash of water or more lemon juice.

Chill before serving for best flavor blend.

Pre-shredded slaw mix can save time!

Variations

Add protein: Chickpeas, grilled chicken, or feta cheese.

Make it vegan: Use dairy-free yogurt or tahini instead.

Switch herbs: Mint, basil, or dill also work beautifully.

Spice it up: Add a sprinkle of cayenne or a dash of hot sauce to the dressing.

Add crunch: Top with toasted sunflower seeds, pine nuts, or pumpkin seeds.

FAQs

Q: Can I make it ahead of time?
A: Yes! Mix the dressing and chop the veggies ahead. Combine just before serving to keep it crisp.

Q: How long does it keep?
A: Stored in an airtight container, it lasts 2–3 days in the fridge. The cabbage may soften slightly.

Q: Can I use mayo instead of yogurt?
A: You can replace half the yogurt with mayo for a richer dressing.

Q: What can I serve this with?
A: Great alongside grilled chicken, falafel, fish, or flatbreads.

Nutrition Estimate (Per Serving – Approximate)

Note: Nutritional values vary based on yogurt type and add-ins.

Conclusion

This Mediterranean Corn Salad with Creamy Yogurt Dressing is a refreshing, nutrient-packed dish full of texture and flavor. Easy to prep and highly customizable, it’s perfect for everything from lunchboxes to summer barbecues. The creamy yogurt dressing ties it all together without weighing it down, making this a feel-good favorite you’ll come back to again and again.