Creamy Corn Salad

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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