Creamy Corn Salad
I recently threw together some items out of my refrigerator that I needed to get rid of into a bowl to make this Creamy Corn Salad.
WHAT IS CREAMY CORN SALAD?
I almost always have cilantro sitting around, waiting to wilt in a glass jar filled with a littler water, some sort of bell pepper (although I don’t like green!), and a few other things that went into it. It comes together very quickly and as I always have several bags of frozen corn in the freezer, light mayonnaise and Greek yogurt becomes a healthier but creamier dressing and there’s a pop of chipotle powder that gives it some zing! It has become a regular on our list for a side dish for many occasions.
Friends asked for the recipe. I had to make it again to write it down so I’d remember what in the world I’d put into it.
It came back to me slowly (this is where I am in life right now). I added and tasted and think I’ve finally got the correct ratio, so I thought I’d share it with you all!
INGREDIENTS YOU’LL NEED FOR CREAMY CORN SALAD
- Frozen or fresh corn
- Red bell pepper
- Purple onion
- Green onion (I love the mix of both)
- Jalapeno pepper
- Greek Yogurt
- Light Mayonnaise
- Cilantro
- Chipotle Pepper
- Optional: bacon bits and small chunks of avocado
I used frozen corn, but I also think this would be absolutely MORE amazing in the heat of summer when the fresh corn is perfectly in peak season. I’d cook it whole on the cob, then slice it off in and leave sections that off in chunks. The cool creamy salad would be perfect next to burgers or smoked ribs or really anything you’re grilling this summer!
TIPS FOR MAKING THE SALAD
If using frozen corn, pour hot water over it generously and leave for a few minutes then strain it well. Or boil or steam in a saucepan just until thawed. Again, drain well!
CAN THIS BE MADE AHEAD?
Yes! It also keeps very well, however it is best when served with a day or two, as most veggies release water and the dressing can water down a bit.
WHAT TO EAT WITH CREAMY CORN SALAD
Southwest Hatch Chile Salmon Burgers
Grilled Honey Mustard GLazed Chicken Thighs
KC Strip Steak with Tomato Basil Butter
- Ingredients
- 2 lbs. Frozen corn, cooked just until thawed, you can even run it under hot water for several minutes.
- 1 cup diced red or orange bell pepper
- ¼ cup diced purple onion
- ¼ c. chopped green onion
- 1 jalapeño pepper, seeded and minced fine
- ½ cup plain greek yogurt
- ½ cup mayo
- ¼ c. sugar
- ½ t. chipotle powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup chopped cilantro
- 1.2 c. crumbled feta cheese
- Optional: bacon bits and small chunks of avocado
- Combine the corn, red bell pepper, onion and jalapeño in a large bowl.
- In a separate bowl whisk together the yogurt, mayo, salt, pepper and garlic powder. Gently stir into the corn mixture. Add in the chopped cilantro and stir. Refrigerate until ready to serve.
