Step-by-step instructions
- In a large mixing bowl, combine the thawed corn, diced red bell pepper, purple onion, and jalapeño.
- In a separate bowl, whisk together the plain Greek yogurt, mayonnaise, salt, black pepper, and garlic powder until smooth.
- Pour the creamy dressing over the corn mixture and stir gently until everything is well coated.
- Fold in the fresh cilantro and give it one last stir.
- Cover and refrigerate until you’re ready to serve.
Best ways to enjoy it
Serving Creamy Corn Salad can be as imaginative as you like! This vibrant dish shines at summer barbecues and pairs beautifully with grilled meats such as chicken or steak. You can serve it in chilled bowls for an extra touch or use it as a filling for tacos. Enjoy it as a side for burgers, or make it a part of a picnic spread. The options are endless!
Keeping leftovers fresh
To keep your Creamy Corn Salad fresh, store it in an airtight container in the refrigerator. It’s best enjoyed within three days. If you need to store it longer, consider freezing the corn salad without the dressing. When you’re ready to serve it again, defrost it in the fridge and mix in the dressing right before serving to maintain the fresh flavors and textures.
Helpful cooking tips
- Always thaw your corn properly for even mixing and to avoid excess water.
- For a brighter flavor, consider adding a squeeze of lime or lemon juice to the dressing.
- If you prefer heat, leave some seeds from the jalapeño in for extra spice or add a pinch of cayenne pepper.
- Chop your vegetables uniformly to ensure every bite has a little bit of everything!
Recipe variations
Feeling adventurous? Here are a few ways to switch things up:
- Substitute fresh corn on the cob for frozen corn for a more robust flavor.
- Add diced avocado for creaminess and healthy fats.
- Swap out cilantro for fresh parsley or chives if you aren’t a fan.
- Stir in crumbled feta cheese for a tangy addition.
Common questions
Q: How long does this salad take to prepare?
A: This creamy corn salad takes about 15 minutes to prepare, making it a quick addition to your meal.
Q: Can I make this ahead of time?
A: Absolutely! You can prepare the salad up to a day before and store it in the refrigerator. Just add the cilantro right before serving for the freshest taste.
Q: What can I substitute for Greek yogurt?
A: You can use sour cream or a dairy-free yogurt alternative if you’re looking for a swap.
Q: Is it safe to freeze this salad?
A: It’s best to freeze the corn separately. Once you defrost, mix in the dressing fresh, as it may not hold well once frozen.
