Creamy Corn Salad
Course: Sides, AppetizersCuisine: AmericanDifficulty: EasyServings
10
servingsPrep time
15
minutesCalories
176
kcalIngredients
2 lbs. Frozen corn, thawed under cool running water
½ cup plain Greek yogurt
½ cup mayo
1 cup diced red bell pepper
¼ cup diced purple onion
1 jalapeño pepper, seeded and diced
¼ tsp garlic powder
¼ cup chopped cilantro
½ tsp salt
½ tsp black pepper
Directions
- Add corn, red bell pepper, onion and jalapeño to a large bowl. Mix to combine.
- Combine yogurt, mayo, salt, pepper and garlic powder in another bowl.
- Gently stir into corn mixture. Add in chopped cilantro and stir to incorporate.
- Chill in fridge until ready to serve.
Notes
- The salad can be made up to a day ahead of time. The sauce is best if enjoyed within 2 days.
