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.
Servings: 4 people
Calories: 197kcal
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
Calories: 197kcal