- sweetcorn 2 lbs. frozen or canned
- bell peppers 1 cup diced mixed
- Red onion ¼ cup diced
- Jalapeno pepper 1 , seeded and diced
- Greek Yogurt ½ cup plain
- Mayonnaise ½ cup
- Salt ½ tsp • 1 kcal
- Black pepper ½ tsp
- Garlic powder ¼ tsp
- cilantro (coriander) ¼ cup chopped
Summer brings barbeques, 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.
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.
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.