Description
This cool and creamy corn salad is packed with fresh summer flavors, crisp vegetables, and a tangy yogurt-mayo dressing, making it a perfect quick and refreshing side dish.
Ingredients
- 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, diced red bell pepper, diced onion, and diced jalapeño in a large bowl
2. In a separate bowl whisk together the Greek yogurt, mayonnaise, salt, black 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 a day ahead of time, but the sauce may thin slightly the longer it sits. Best enjoyed within 2 days.
If using fresh corn, lightly grill or boil the corn first, then cut the kernels from the cob. You will need about 6 cups of corn or roughly 5 to 6 ears.
Nutrition
- Serving Size: 1 serving
- Calories: 176 kcal
- Sugar: 1 g
- Sodium: 196 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg