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Creamy Corn Salad Recipe

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A creamy, vibrant corn salad featuring sweet corn, crisp vegetables, and a tangy yogurt-mayo dressing—perfect as a side dish or light lunch.

Ingredients

Scale
  • 4 cups cooked corn kernels (fresh, canned, or thawed frozen)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/2 cup cucumber, diced (optional)
  • 1/4 cup fresh cilantro or parsley, chopped
  • 1/2 cup Greek yogurt
  • 1/4 cup light mayonnaise
  • 1 tbsp lime juice
  • 1 tsp honey or agave syrup (optional)
  • 1/2 tsp ground cumin
  • Salt and black pepper, to taste

Instructions

  1. In a large bowl, combine corn, cherry tomatoes, red bell pepper, red onion, cucumber (if using), and herbs.
  2. In a small bowl, whisk Greek yogurt, mayonnaise, lime juice, honey, cumin, salt, and pepper until smooth.
  3. Pour dressing over the corn mixture and toss gently to coat evenly.
  4. Taste and adjust seasoning—add more lime, salt, or pepper if needed.
  5. Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to meld.
  6. Before serving, stir again and garnish with additional herbs or a squeeze of lime, if desired.
  7. Serve chilled alongside grilled meats, fish tacos, or as a standalone salad.

Notes

  • For a lighter version, substitute all yogurt for mayo.
  • Swap cilantro for fresh basil or dill for a twist.
  • Heat option: add a diced jalapeño or a pinch of chili powder.
  • Make it heartier by stirring in black beans or avocado just before serving.
  • Store leftovers in an airtight container in the fridge for up to 2 days; stir before serving.

Nutrition

Find it online: https://ukfinda.com/creamy-corn-salad-recipe/