Creamy Corn Salad: easy, quick and tasty side dish

Summer brings barbecues, garden parties and long lunches in the sunshine – and a big part of those are the salads we enjoy with family and friends.

This creamy corn salad is perfect for sharing, and mixes the tastes of sweetcorn, peppers, cilantro (coriander) and Greek yogurt for a real taste sensation.

Serve this up as a side dish with grilled meats, fish, and poultry, or just on its own for everyone to help themselves.

Instructions

Combine the corn, bell peppers, onion and jalapeño in a large bowl and mix together.

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Step 1

Combine the corn, bell peppers, onion and jalapeño in a large bowl and mix together.

In another bowl, whisk together the yogurt, mayonnaise, salt, pepper, and garlic powder. Stir into the corn mixture, add in the chopped cilantro, and stir again. Cover and refrigerate until ready to serve.

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Step 4

In another bowl, whisk together the yogurt, mayonnaise, salt, pepper, and garlic powder. Stir into the corn mixture, add in the chopped cilantro, and stir again. Cover and refrigerate until ready to serve.

Notes

This salad can be made up to a day before you need it, but be aware that the sauce does thin out the longer it stands – 2 days is about the longest it can be left.