This cool and creamy corn salad is packed with fresh summer flavors tossed in a rich, tangy dressing—perfect as an easy side dish.

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1. Combine the corn, red bell pepper, onion, and jalapeño in a large bowl.

2. In a separate bowl, whisk together the 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 mix well.

5. Refrigerate until ready to serve for best flavor.

Salad can be made up to a day ahead of time, but the sauce may thin as it sits. Best enjoyed within 2 days.

If using fresh corn, lightly grill or boil before cutting kernels off the cob. You will need about 6 cups of corn (5–6 ears).