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 with Greek yogurt is one of my favorite salads to make when fresh corn is in season. It tastes delicious and comes together in no time. The mix of sweet corn, crunchy summer veggies, and creamy Greek yogurt dressing makes it the perfect summer salad that can be a light lunch or dinner on a hot day.
What I love most about this creamy corn salad recipe is that it’s made with Greek yogurt instead of all mayo. Traditional versions of corn salad with mayo use only mayonnaise, but I like to swap a whole cup of it with Greek yogurt to make it a bit lighter. It still gives the salad that perfect creaminess and tang, just with a healthier twist. Love corn recipes? You may like our Grilled Summer Corn Salad, Corn Salsa, and Corn Fritters.
Why You'll Love This Recipe
- Quick & easy to make – I toss the corn and veggies with the creamy Greek yogurt dressing, and the salad is ready in minutes.
- 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, still gives the salad that creamy, tangy flavor..
- 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.
Watch How To Make It
Ingredients Notes
For Corn Salad
- Corn: Fresh corn on the cob is best, but frozen corn works too. Just thaw it and drain any excess liquid before adding it to this Greek yogurt corn salad.
- Vegetables: I've used red bell peppers, cucumber, and onion for their fresh flavors, crunch, and beautiful colors in the salad. You can add any vegetables of your choice, like carrots, blanched broccoli, tomatoes, etc.
- 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: This corn salad is delicious even without Feta cheese, but if you like, add any other soft cheese of your choice.
For Greek Yogurt Dressing
- Greek Yogurt: Greek yogurt is a healthy alternative to Mayonnaise. It gives this corn salad a lovely creamy texture and flavor.
- Mayonnaise: If you want to add richness, mayonnaise works well for creaminess. For a healthier option, skip it entirely and use an equal amount of Greek yogurt instead.
- Lemon juice: Fresh lemon juice brightens up the salad, adding a slight tangy kick. I like to include some lemon zest for extra lemony flavor. If you don't have lemon juice, rice wine vinegar, or apple cider vinegar are good substitutes.
- Honey: It gives a sweet flavor & balances the tanginess of lemon. You can substitute it with sugar or maple syrup.
- Red pepper flakes: They give spicy zing to the salad. If you do not prefer spicy salad, just skip it.
- Black pepper & salt: Season to taste with salt and black pepper.
- Mustard powder: You can substitute it with Dijon mustard. Or skip if you do not have it. I've made it without it, and it tastes great that way, too.
- 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 (With Stepwise Photos)
1) Start by making the creamy corn salad dressing. In a large mixing bowl, whisk together: 1 cup of Greek yogurt, ¼ cup of mayonnaise, salt to taste, 1 teaspoon black pepper, ½ teaspoon mustard powder, I teaspoon finely chopped/minced garlic, 1 teaspoon red pepper flakes, 1 teaspoon honey, 2 tablespoon lemon juice, and ½ teaspoon lemon zest until well combined.
2) Next, add the corn (3 corn cobs), 1 diced red bell pepper, 1 cucumber, 1 small onion, ¼ cup of feta cheese, and ¼ cup finely chopped fresh cilantro to the bowl. Toss all the salad ingredients until everything is evenly coated.
3) Taste the salad and adjust the seasoning. Cover and keep it in the refrigerator for at least one hour before serving.
Tips to make the Best Creamy Corn Salad
- Fresh corn is always best for this salad. To prepare it, bring water to a boil, then add the corn kernels and boil for 5 minutes until tender-crisp. Drain, immediately transfer them into ice-cold water for another 5 minutes to stop the cooking process. Drain thoroughly before using.
- For a delicious smoky flavor, you can also grill the corn to make crispy corn salad.
- If using frozen corn, simply thaw it and drain any excess liquid.
- For meal prep, you can chop your vegetables ahead of time and store them in an airtight container in the refrigerator. However, it's best to prepare the dressing on the same day you plan to assemble the salad. Avoid making it in advance.
- This salad tastes best when served chilled. After preparing, cover it with plastic wrap and refrigerate for at least an hour. While it can stay good at room temperature for up to 2 hours, it's always better to keep it refrigerated.
- Be careful while adding salt to the recipe. Both feta cheese and mayonnaise contain salt, so adjust accordingly to your taste.
Frequently Asked Questions
Yes, you can. Fresh corn is in season, and I love to use fresh ingredients for the salad. But canned or frozen corn can be used. If you are using frozen corn, then thaw it, drain the excess water, and then use it to make this corn salad.
Yes, you can skip the mayonnaise and make this creamy corn salad with Greek yogurt. Replace the entire quantity of mayonnaise with Greek yogurt.
This salad is best served fresh, right after mixing. The vegetables stay crisp, and the creamy Greek yogurt dressing tastes its best. You can store it in an airtight container in the refrigerator for 2 days. But the salad can turn watery as the veggies release moisture.
Serving Suggestions
- You can serve it as a side dish with a Sandwich, Tandoori Chicken, Chicken Shashlik, Mediterranean Chicken Kebabs, or Lemon Garlic 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
- Creamy Macaroni Salad
- Chinese Chicken Salad
- Grilled Chicken Salad
- Lemon Chicken Pasta Salad
- Asian Slaw
Recipe Card
Recipe Card
Creamy Corn Salad Recipe | Greek Yogurt Corn Salad
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 finely chopped/minced garlic
- salt to taste
- 1 teaspoon ground black pepper
- 1 teaspoon red pepper flakes (optional)
- ½ teaspoon mustard powder (optional)
- 2 tablespoon lemon juice
- ½ teaspoon lemon zest
Instructions
- Start with making the creamy corn salad dressing. In a largemixing bowl, whisk together the Greek yogurt, mayonnaise, salt, black pepper,mustard powder, minced garlic, red pepper flakes, honey, lemon juice, and lemonzest until well combined.
- Next, add the corn, diced red bell pepper, cucumber, onion,feta cheese, and fresh cilantro to the bowl. Toss all the salad ingredientsuntil everything is evenly coated.
- Taste the salad and adjust the seasoning. Cover and keep itin the refrigerator for at least one hour before serving.
Video
Notes
- Fresh corn is always best for this salad. To prepare it, bring water to a boil, then add the corn kernels and boil for 5 minutes until tender-crisp. Drain, immediately transfer them into ice-cold water for another 5 minutes to stop the cooking process. Drain thoroughly before using.
- For a delicious smoky flavor, you can also grill the corn.
- If using frozen corn, simply thaw it and drain any excess liquid.
- For meal prep, you can chop your vegetables ahead of time and store them in an airtight container in the refrigerator. However, it's best to prepare the dressing on the same day you plan to assemble the salad. Avoid making it in advance.
- This salad tastes best when served chilled. After preparing, cover it with plastic wrap and refrigerate for at least an hour. While it can stay good at room temperature for up to 2 hours, it's always better to keep it refrigerated.
- Be careful while adding salt to the recipe. Both feta cheese and mayonnaise contain salt, so adjust accordingly to your taste.
- This salad is best served fresh, right after mixing. The vegetables stay crisp, and the creamy Greek yogurt dressing tastes its best. You can store it in an airtight container in the refrigerator for 2 days. But the salad can turn watery as the veggies release moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
Rajeev
Nice recipe
Preeti
Thanks