Here’s a delicious and refreshing Creamy Corn Salad recipe that’s perfect as a side dish or a light snack!
Ingredients:
- 4 cups fresh or frozen corn (thawed if frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1/2 cup bell pepper (any color), diced
- 1/4 cup fresh cilantro or parsley, chopped
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp lime juice (or to taste)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions:
- Prepare the corn: If using fresh corn, boil the ears for about 5-7 minutes, then cool and cut the kernels off. If using frozen corn, thaw it and drain any excess water.
- Mix the vegetables: In a large bowl, combine the corn, cherry tomatoes, red onion, bell pepper, and cilantro or parsley.
- Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, garlic powder, onion powder, salt, and pepper until smooth.
- Combine: Pour the dressing over the corn mixture and gently toss until everything is evenly coated.
- Chill: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve: Taste and adjust the seasoning if necessary before serving. Enjoy your creamy corn salad as a side dish or a light meal!
Tips:
- Feel free to add ingredients like avocado, diced jalapeños for heat, or crumbled feta cheese for extra flavor.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
Enjoy your delicious Creamy Corn Salad!
