Ingredients
2 lbs frozen corn, thawed under cool running water (or about 6 ears fresh corn, boiled or grilled and kernels removed)
1 cup diced red bell pepper
¼ cup diced red or purple onion (green onion can be used as a milder alternative)
1 jalapeño pepper, seeded and diced (optional for a spicy kick)
½ cup plain Greek yogurt (full-fat preferred; sour cream can be substituted)
½ cup mayonnaise
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon garlic powder
¼ cup chopped cilantro (parsley can be used instead)
Optional additions: lime juice or zest, olive oil, honey, chili powder, bacon, avocado, cherry tomatoes, feta cheese
Instructions
1. If using fresh corn, remove husks and silk, then boil for about 10 minutes or grill for 13-15 minutes until tender; allow to cool and slice kernels off the cob into a large bowl. For frozen corn, thaw and drain well.
2. In the bowl with corn kernels, add diced red bell pepper, onion, and jalapeño.
3. In a separate bowl, whisk together Greek yogurt, mayonnaise, salt, pepper, and garlic powder. For added flavor, you can whisk in lime juice and zest, olive oil, honey, and chili powder.
4. Gently fold the dressing into the corn and vegetable mixture.
5. Stir in chopped cilantro.
6. Refrigerate the salad for at least an hour before serving to allow flavors to meld. Stir again before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 Use fresh corn on the cob for the best texture and flavor or frozen corn for convenience year-round. If using frozen, thaw and drain well to prevent sogginess.
⏲️ Prepare salad up to one day in advance; for best texture, keep dressing separate and mix before serving.
🌶️ Adjust heat by omitting or including jalapeño and adding a pinch of cayenne pepper or chili powder.
- Prep Time: 15 minutes
- Refrigeration Time: 1 hour
- Cook Time: 10-15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 176-242
- Sugar: 6g
- Sodium: 196-532mg
- Fat: 9-18g
- Saturated Fat: 1-4g
- Unsaturated Fat: 5-9g
- Trans Fat: 0g
- Carbohydrates: 20-23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg