Description
This creamy corn salad is a refreshing summer side dish packed with sweet corn, crisp vegetables, and a tangy, creamy dressing.
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 yogurt, mayo, salt, pepper, and garlic powder. Gently stir into the corn mixture, then add chopped cilantro and mix well. Refrigerate until ready to serve.
Notes
Salad can be made up to a day ahead, but the sauce may thin over time. Best enjoyed within 2 days.
If using fresh corn, lightly grill or boil before cutting kernels off the cob. About 5 to 6 cobs or 6 cups of corn are needed.
Nutrition
- Serving Size: 1 serving
- Calories: 176
- Sugar: 1g
- Sodium: 196mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg