Description
A sweet, creamy, and crunchy corn salad perfect for BBQs, picnics, or family dinners. This easy-to-make side dish combines fresh corn, a tangy dressing, colorful vegetables, and optional crunchy toppings for a crowd-pleasing flavor.
Ingredients
4 cups corn kernels (fresh, grilled, or thawed frozen)
½ cup mayonnaise
¼ cup Greek yogurt
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and pepper to taste
½ cup diced bell peppers (optional, for color)
2 tbsp fresh chopped herbs (parsley, chives, or cilantro)
½ cup crushed tortilla chips or turkey bacon bits (optional, for crunch)
1 tsp lime juice (optional, for brightness)
Instructions
Cook the corn: Boil, steam, or grill corn until tender. Cool slightly and cut kernels from the cob.
Prepare the dressing: In a medium bowl, mix mayonnaise, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and pepper.
Combine corn and dressing: Add corn to a large bowl and fold in the dressing gently.
Add extras: Fold in diced bell peppers, fresh herbs, and any crunchy toppings just before serving.
Chill and serve: Refrigerate for 30 minutes to let flavors meld. Serve cold as a side dish.
Notes
Roast or grill corn for a smoky, deeper flavor.
Add crunchy toppings just before serving to keep them crisp.
Adjust dressing and seasoning gradually; taste as you go.
Experiment with variations: spicy (jalapeños), sweet (honey), cheesy (feta), or herb-forward.
Perfect for meal prep: store base in the fridge and add toppings before serving.
- Prep Time: 10 minutes
- Cook Time: 5–7 minutes (for fresh corn)
Nutrition
- Serving Size: 4–6