Ingredients
2 pounds frozen corn, thawed
1 cup diced red bell pepper
1/4 cup diced red or purple onion
1 jalapeño pepper, seeded and diced (optional)
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 fresh cilantro
Instructions
1. Prepare the corn by boiling, grilling, or thawing frozen corn, then cut kernels off the cob or drain if using frozen.
2. Combine corn, diced red bell pepper, onion, and jalapeño in a large bowl.
3. In a separate bowl, whisk together Greek yogurt, mayonnaise, salt, black pepper, and garlic powder until smooth.
4. Gently stir the creamy dressing into the corn and vegetable mixture.
5. Add chopped cilantro and toss to combine evenly.
6. Refrigerate for at least 1-2 hours before serving to allow flavors to meld. Stir once more 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
🌽 Fresh corn provides better flavor and texture, but properly thawed frozen corn works well.
🔪 Cut kernels off the cob in a wide bowl to prevent scattering.
🌶️ Jalapeño peppers can be skipped for a milder salad.
- Prep Time: 15 minutes
- Chilling: 1-2 hours
- Cook Time: 10-15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 176-240
- Sugar: 1-8 g
- Sodium: 196–532 mg
- Fat: 9–18 g
- Saturated Fat: 1 g
- Unsaturated Fat: N/A
- Trans Fat: 0 g
- Carbohydrates: 20–23 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5–14 mg