Creamy Corn Salad Recipe: Delightfully Refreshing
A refreshingly creamy corn salad packed with fresh vegetables and herbs, perfect as a side dish for any occasion.
Equipment
- large bowl
- small bowl
Ingredients
- 2 lbs corn kernels fresh or thawed frozen
- 1 cup diced cherry tomatoes
- ¼ cup diced red onion
- 1 medium cucumber peeled and diced
- ¼ cup chopped cilantro
Dressing
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- ½ teaspoon salt
- Fresh cracked pepper
- ¼ teaspoon Italian seasoning
- Fresh cracked pepper for seasoning vegetable mixture
Instructions
- Combine corn, cherry tomatoes, red onion, cucumber, and cilantro in a large bowl. Season the vegetable mixture with pepper.
- In a separate bowl, whisk together Greek yogurt, mayonnaise, salt, pepper, and Italian seasoning to create the dressing.
- Gently stir the dressing into the corn mixture and toss to coat all ingredients evenly.
- Refrigerate the salad for at least one hour before serving to allow the flavors to meld.
Notes
- Fresh or thawed frozen corn can be used; be aware that thawed frozen corn may become mushy if prepared too far in advance.
- For a lighter dressing, increase the proportion of Greek yogurt or omit the mayonnaise entirely.
- Optional additions include black olives, red bell pepper, jalapeño, or mozzarella cubes for added flavor and texture.
- Stir leftovers before serving as the dressing tends to settle at the bottom.
Notes
This creamy corn salad is best served cold and can be prepared up to 1 day in advance. Store in an airtight container in the refrigerator for up to 3 days.