Creamy Corn Salad

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Creamy Corn Salad

Recipe by GenevaWatsonCourse: Sides, AppetizersCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Calories

176

kcal

Ingredients

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.

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