Description
This cool and creamy corn salad is packed with fresh summer flavors tossed in a tangy, creamy dressing—perfect for a quick and refreshing side dish.
Ingredients
Scale
- 2 lbs frozen corn, thawed under cool running water
- 1 cup diced red bell pepper
- 1/4 cup diced purple onion
- 1 jalapeño pepper, seeded and diced
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup chopped cilantro
Instructions
1. Combine the corn, red bell pepper, onion, and jalapeño in a large bowl.
2. In a separate bowl, whisk together the Greek yogurt, mayonnaise, salt, pepper, and garlic powder.
3. Gently stir the dressing into the corn mixture until evenly coated.
4. Add the chopped cilantro and stir to combine.
5. Refrigerate until ready to serve.
Notes
Salad can be made up to one day ahead, but the dressing may thin slightly over time.
Best enjoyed within 2 days for optimal freshness.
If using fresh corn, lightly grill or boil the corn, then cut kernels from the cob. You will need about 6 cups or 5 to 6 ears of corn.
Nutrition
- Serving Size: 1 serving
- Calories: 176
- Sugar: 1g
- Sodium: 196mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg