Creamy corn salad recipe | Greek Yogurt Corn Salad

Creamy corn salad recipe made with fresh corn, crunchy vegetables, and Greek yogurt!  Perfect for summer potlucks, BBQs, lunch, or dinner, or simply serve it as a side dish.

This corn salad tastes absolutely delicious and is a quick meal recipe. The colorful summer vegetables and creamy Greek yogurt dressing make it a perfect summer salad.

Fresh corns are in season. If you like to make something light and healthy for lunch or dinner then this easy corn salad is the best choice.

What I love the most about this creamy salad recipe is that it is made with Greek yogurt instead of all Mayo. A creamy corn salad with Mayonnaise has all the Mayo. So to make it a bit healthier we have replaced 1 cup of Mayo with Greek yogurt.

Greek yogurt is a healthy alternative to Mayonnaise. It gives this corn salad perfect creaminess and flavor.

Recipe features:          

• Quick & easy to make - Just toss the corn and veggies with the creamy Greek yogurt dressing & the salad is ready.
• Easy to customize – see the ingredient list below for alternative ingredients. You can add or skip the ingredients as per your taste.
• Greek yogurt salad dressing - Greek yogurt is a healthy alternative to Mayonnaise.
• Make ahead recipe - You can cut the vegetables ahead of time. Store it in an airtight container in the refrigerator. Stays good for a week.

Creamy Corn Salad Ingredients:

For corn salad        

• Corn - Fresh corns from the cob are perfect. However, you can also use frozen corn. Just thaw it, drain excess liquid and use it to make the salad.
• Vegetables - I have used red bell peppers, cucumber, and onion. They add fresh flavors, crunch & beautiful colors to the salad. You can add any vegetables of your choice.
• Fresh Herbs - I have used fresh coriander leaves/cilantro. It adds a fresh flavor to the salad. You can substitute it with parsley.
• Feta Cheese - You can make it without cheese. Or add any soft cheese of your choice.

For Greek yogurt dressing          

• Greek Yogurt - It is a healthy alternative for Mayonnaise and gives perfect creaminess to the salad.
• Mayonnaise - Mayonnaise adds creaminess to the salad. For healthier version, skip it completely and substitute it with Greek Yogurt (with the same quantity).
• Lemon juice - Fresh lemon juice brighten up the taste of the salad. I like to use lemon zest too. Lemon juice gives a slight tangy punch to the taste buds. To substitute, you can add rice wine vinegar, or apple cedar vinegar.
• Honey - It gives a sweet flavor & balances the tanginess of lemon. You can substitute it with sugar or maple syrup.
• Red pepper flakes - It gives spicy zing to the salad. If you do not prefer spicy salad just skip it.
• Black pepper & salt - Add salt & black pepper powder as per taste.
• Mustard powder - You can substitute it with Dijon mustard. Or skip if you do not have it.
• Fresh Garlic - You can substitute it with garlic powder.

For the detailed list of ingredients & their measurements, please check out the recipe card below.

How to make creamy corn salad recipe

1. Start with making the creamy corn salad dressing. In a big mixing bowl, combine Greek yogurt, mayonnaise, salt, black pepper powder, mustard powder, garlic, red pepper flakes, honey, lemon juice and lemon zest.
2. To the bowl add corn, red bell pepper, cucumber, onion, cheese and cilantro. Toss it with the dressing.
3. Taste and adjust the seasoning.
4. Cover and keep it in the refrigerator for an hour.
5. Creamy corn salad is ready to serve.

Recipe Tips & Notes

• Use fresh corn to make this salad. Fresh corn tastes the best. Boil corn kernels in water for 5 minutes. Drain, immediately put it into ice-cold water for 5 minutes. Drain and use it.
• You can also grill the corn for a smoky flavor.
• If you are using frozen corn then thaw it, drain the excess liquid and use it to make salad.
• For meal prep, you can cut the vegetables and keep it in an airtight container in the refrigerator. Prepare the dressing on the same day when you are making the salad. Do not make the dressing in advance.
• Tastes best when served chilled - After making the salad, cover with a cling wrap & refrigerate for an hour. It tastes best when served chilled.
• This salad stays good at room temperature for 2 hours. Better to keep it refrigerated.
• Be careful while adding salt to the recipe. Feta cheese and Mayo have salt in them. So add it as per taste.

More Corn Recipes

• Grilled Summer Corn Salad
• Corn Salsa
• Corn Fritters

FAQs

Variations that you can try

• You can add any vegetables of your choice. Add carrots, blanched broccoli, tomatoes, etc.

Serving Suggestions

• You can serve it as a side dish with Sandwich, or Grilled Chicken.

Storage suggestions

To Refrigerate

• Keep the corn salad in an air-tight container & store it in the refrigerator. Consume it within 2 days.
• Do not keep this salad at room temperature for more than 2 hours. Better to keep it refrigerated.

To Freeze

• Do not freeze this salad. The vegetables will become soggy and the dressing will be runny.

More salad recipes

• Greek Yogurt Coleslaw
• Chinese Chicken Salad
• Italian Pasta Salad
• Spaghetti Salad
• Grilled Chicken Salad
• Lemon Chicken Pasta Salad
• Asian Slaw

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5 from 1 vote

Creamy corn salad recipe | Greek Yogurt Corn Salad

Creamy corn salad recipe made with fresh corn, crunchy vegetables, and Greek yogurt! This easy corn salad with creamy dressing is perfect for summer potlucks, BBQs, lunches or dinners, or simply serve it as a side dish.

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 197kcal

Author Preeti

Equipment

• Mixing bowl

Ingredients

Creamy Corn Salad Ingredients:

• raw corn kernels from 3 cobs (boiled in water for 5 minutes)
• 1 red bell pepper chopped
• 1 cucumber
• ¼ cup cilantro coriander leaves
• 1 small onion chopped
• ¼ cup Feta cheese (optional) or any cheese

Creamy Salad Dressing

• 1 cup Greek yogurt
• 1 teaspoon honey
• ¼ cup mayonnaise
• 1 teaspoon garlic (finely chopped)
• salt to taste
• 1 teaspoon black pepper powder
• 1 teaspoon red pepper flakes
• ½ teaspoon mustard powder
• 2 tablespoon lemon juice
• ½ teaspoon lemon zest

Instructions

• Start with making the creamy corn salad dressing. In a big mixing bowl, combine Greek yogurt, mayonnaise, salt, black pepper powder, mustard powder, garlic, red pepper flakes, honey, lemon juice and lemon zest.
• To the bowl add corn, red bell pepper, cucumber, onion, cheese and cilantro. Toss it with the dressing.
• Taste and adjust the seasoning.
• Cover and keep it in the refrigerator for an hour.
• Creamy corn salad is ready to serve.

Video

Notes

• Use fresh corn to make this salad. Fresh corn tastes the best. Boil corn kernels in water for 5 minutes. Drain, immediately put it into ice-cold water for 5 minutes. Drain and use it.
• You can also grill the corn for a smoky flavor.
• If you are using frozen corn then thaw it, drain the excess liquid and use it to make a salad.
• For meal prep, you can cut the vegetables and keep them in an airtight container in the refrigerator. Prepare the dressing when ready to serve the salad.
• Tastes best when served chilled - After making the salad, cover with a cling wrap & refrigerate for an hour. It tastes best when served chilled.
• This salad stays good at room temperature for 2 hours. Better to keep it refrigerated.
• Be careful while adding salt to the recipe. Mayo and Feta Cheese have salt in them.