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Charred corn, tomato and peach salad with yogurt
youryum.com/recipes/charred-corn-tomato-and-peach-salad-with-yogurt · serves 4

Cool yogurt underneath, hot corn on top

Lemony Greek yogurt turns the juices from corn, tomatoes and peaches into a cool sauce. Spoon the salad over it so the yogurt stays distinct.

  • Vegetarian
  • Gluten free
  • High protein
Maren Ashby in her kitchen, in a dark apron, looking away from the camera
By Maren Ashby · Writes and tests everything here
Published 27 August 2026
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Charred corn tomato peach salad over lemony Greek yogurt
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Prep
15 min
Cook
10 min
Total
25 min
Serves
4
Per serving
264kcal
Effort
Easy

Cold yogurt is a good base for warm corn. The yogurt catches the tomato juices, the lemon makes the peach taste less sugary and mint gives the whole plate a clean finish. Keep the yogurt underneath rather than stirring it through; white sauce streaked with pink tomato juice looks and tastes heavier than separate spoonfuls.

Use thick Greek yogurt or strained yogurt. Ordinary runny yogurt will pool around the platter, and the corn will cool before it has had a chance to bring its char into the dressing.

Ingredients

Makes 4 servings

Yogurt base

Salad

Equipment

  • Large frying pan
  • Wide serving platter

Method

  1. Season the yogurt

    Spread the yogurt into a shallow bowl or onto a platter. Stir in the lemon zest, juice, garlic and salt, then smooth the surface with the back of a spoon. Drizzle over the olive oil.

    Do this first so the yogurt is not fridge-cold when the corn arrives. Ten minutes on the counter is enough.

    Hands spreading lemony Greek yogurt onto a wide serving platter

  2. Char the corn

    Heat a wide frying pan over high heat. Add the corn and one tablespoon of oil. Leave it alone for two minutes, then stir and cook for another five or six until dark marks appear. The pan should be loud; if it is quiet, it is not hot enough.

  3. Season the tomatoes

    Put the tomatoes and peaches in a bowl with a small pinch of salt. Add half the mint and turn gently. Do not add lemon here; the yogurt already has enough acid and the tomatoes will supply juice.

  4. Add the warm corn

    Fold the corn into the fruit. It can be hot, but let it stand for one minute if it is visibly steaming. Steam on the yogurt makes the surface watery.

  5. Spoon over the yogurt

    Put the corn salad on top of the yogurt in loose spoonfuls, leaving some white showing around the edges. Scatter over the remaining mint and the sumac if using.

  6. Serve immediately

    Serve with flatbread, boiled potatoes or grilled meat. Scrape from the bottom so every bite gets yogurt, but do not stir the platter into a pink sauce before people have seen it.

What's in it

Nutrition, buying and storage notes for the ingredients this recipe leans on.

Greek yogurt 10.2 g protein
Greek yogurt corn tomatoes peaches lemon garlic mint and sumac arranged
The yogurt is the sauce, so season it before the corn cooks.

Why thick yogurt matters

Tomatoes and peaches release water as soon as they are salted. Thick yogurt can absorb some of it without becoming liquid. Pourable yogurt cannot; it gets thinner, runs to the rim and leaves the fruit sitting in a white puddle.

If ordinary yogurt is all you have, strain it through a coffee filter or clean tea towel for an hour. You do not need labneh. You need something that holds a spoon mark.

Keep the yogurt cool

The corn is supposed to be warm, not boiling. If it comes straight from a pan that has been overheated, leave it on a plate for a minute before it goes over the yogurt. A little warmth wakes up the corn; too much makes the yogurt split and the garlic taste harsh.

The same rule applies if you make the salad in advance: keep the yogurt and the corn-fruit mixture in separate containers, then combine them at the table.

Nutrition

Per serving, for 4 servings. Estimated from ingredient weights — it moves with the brands and cuts you actually use.

NutrientPer serving
Calories 264 kcal
Protein 11 g
Carbohydrate 31 g
Fibre 4 g
Fat 11 g

Source: Estimated from ingredient weights, USDA FoodData Central

Questions

Can I use plain yogurt?
Yes, if it is thick. Strain a runny yogurt first or reduce the lemon juice to one teaspoon so the base does not become loose.
Can I make this dairy free?
Use a thick unsweetened plant yogurt, preferably coconut or soy. Check that it is not flavoured or sweetened.
Can I use frozen corn?
Yes. Thaw it, pat it dry and cook it in two batches if needed. Wet frozen corn will steam rather than char.
What is sumac doing here?
It adds a dry, lemony sharpness. It is optional; extra lemon zest or a few drops of vinegar gives a similar lift.

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