Description
A cool and creamy corn salad packed with sweet corn, crisp bell pepper, jalapeño, and fresh cilantro tossed in a creamy yogurt and mayo dressing. Perfect for summer gatherings and BBQs.
Ingredients
- 2 lbs frozen corn, thawed under cool running water
- 1 cup red bell pepper, diced
- 1/4 cup purple onion, diced
- 1 jalapeño pepper, seeded and diced
- 1/2 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 cup cilantro, chopped
Instructions
1. Place the thawed corn, diced red bell pepper, diced purple onion, and diced jalapeño in a large mixing bowl.
2. In a separate bowl whisk together the Greek yogurt, mayonnaise, salt, black pepper, and garlic powder until smooth.
3. Pour the dressing over the corn mixture and gently stir until everything is evenly coated.
4. Add the chopped cilantro and mix again until well combined.
5. Refrigerate until ready to serve and stir before serving if needed.
Notes
The salad can be prepared up to one day ahead, but the dressing may thin slightly as it sits.
For best flavor and texture, enjoy within 2 days.
If using fresh corn, lightly grill or boil the corn first, then cut the kernels off the cob. About 6 cups of corn (5–6 ears) are needed.
Nutrition
- Serving Size: 1 serving
- Calories: 176
- 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