If you’re craving a side that bursts with fresh, zesty flavors and a irresistibly velvety texture, this Creamy Corn Salad with Greek Yogurt, Cilantro, and Jalapeño Recipe is about to become your new favorite go-to. It’s a vibrant blend of sweet corn, crisp bell peppers, and a kick of jalapeño, all embraced by a luscious, tangy Greek yogurt dressing that’s light yet indulgent. Whether you’re bringing something special to a picnic or jazzing up a weeknight dinner, this salad balances creamy, spicy, and fresh elements perfectly—making every bite a celebration of simple, wholesome ingredients.
Ingredients You’ll Need
The magic of this salad lies in its simplicity, with each ingredient playing a vital role in crafting a dish that’s both refreshing and full of character. These essentials bring together a balance of sweetness, spice, creamy tang, and herbaceous brightness that transforms ordinary corn into a culinary delight.
- Frozen corn (2 lbs, thawed): The sweet base of the salad that offers a juicy crunch and vibrant yellow color.
- Diced red bell pepper (1 cup): Adds a crisp texture and a pop of sweetness that brightens the dish.
- Diced purple onion (¼ cup): Brings a mild sharpness and lovely color contrast.
- Jalapeño pepper (1, seeded and diced): Injects just the right amount of heat to keep things interesting and lively.
- Plain Greek yogurt (½ cup): Adds creaminess with a tang that balances the sweetness and spice beautifully.
- Mayonnaise (½ cup): Contributes smooth richness and a hint of indulgence.
- Salt (½ tsp): Enhances all the natural flavors without overpowering them.
- Black pepper (½ tsp): Adds a subtle warmth and earthiness.
- Garlic powder (¼ tsp): A gentle background note that adds depth and savory complexity.
- Chopped cilantro (¼ cup): Infuses the salad with fresh, herbal brightness that livens up every bite.
- Fresh parsley (2 tbsp, finely chopped): Adds a mild, peppery freshness and a gorgeous green touch.
How to Make Creamy Corn Salad with Greek Yogurt, Cilantro, and Jalapeño Recipe
Step 1: Combine the Fresh Vegetables
Start by placing your thawed corn in a large mixing bowl, followed by the diced red bell pepper, purple onion, and jalapeño pepper. Mixing these crisp, colorful veggies first ensures every bite gets a wonderful variety of textures and freshness.
Step 2: Whisk Together the Creamy Dressing
In a separate bowl, whisk the Greek yogurt, mayonnaise, salt, black pepper, and garlic powder until smooth and well combined. This dreamy dressing is where the salad gets its velvety texture and tangy kick, so take your time to get it silky perfect.
Step 3: Marry the Dressing and Veggies
Pour the dressing over the corn and veggie mixture, then gently stir it all together. The goal is to coat every kernel and diced piece thoroughly without mashing them, so use a folding motion that keeps the salad light and airy.
Step 4: Fold in the Fresh Herbs
Once the salad is evenly dressed, fold in the chopped cilantro and parsley. These fresh herbs don’t just brighten the flavors; they add an irresistible pop of color and a garden-fresh aroma that really brings the dish to life.
Step 5: Chill and Let the Flavors Develop
Pop your creamy corn salad into the refrigerator and let it chill until serving. This resting time allows the flavors to blend harmoniously, making the salad even tastier and giving it that perfect refreshing finish.
How to Serve Creamy Corn Salad with Greek Yogurt, Cilantro, and Jalapeño Recipe
Garnishes
For a beautiful presentation and added texture, try topping your salad with a sprinkle of extra chopped cilantro or a few thin slices of fresh jalapeño for a little extra kick. A dash of smoked paprika or a squeeze of fresh lime juice over the top can also lift the dish visually and flavor-wise.
Side Dishes
This salad rallies wonderfully alongside grilled meats, roasted vegetables, or even as a fresh counterpoint to spicy tacos or barbecue. Its creamy, cooling traits make it a perfect partner for fiery dishes or a colorful addition to any summer feast.
Creative Ways to Present
Want to wow guests? Serve this salad in hollowed-out bell pepper boats or mini mason jars for a charming individual portion. You can even use it as a hearty filling for crunchy lettuce wraps or as a topping for baked potatoes—creative, casual, and oh-so-delicious.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The salad holds up beautifully for up to 3 days, though it’s freshest on the first day. Stir gently before serving again to revive its creamy texture.
Freezing
Because of the fresh herbs and creamy yogurt dressing, freezing this corn salad isn’t recommended. The texture and flavor could change unfavorably, turning watery or separating upon thawing.
Reheating
This salad is best enjoyed cold or at room temperature to appreciate its creamy, crisp qualities. If you do prefer it warmer, let it sit out of the fridge for a bit rather than heating it, which could cause the dressing to break down.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn can add even more sweetness and crunch. Just boil or grill the corn, then cut the kernels off the cob before mixing.
How spicy is the jalapeño in this salad?
The heat is moderate and can be adjusted by removing seeds or using less jalapeño. It offers a pleasant warmth without overpowering the fresh flavors.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt, sour cream is a nice alternative, though it will be less tangy and slightly heavier.
Is this salad gluten-free?
Yes, this Creamy Corn Salad with Greek Yogurt, Cilantro, and Jalapeño Recipe is naturally gluten-free, making it a safe and tasty choice for gluten-sensitive eaters.
Can I prep this salad ahead of time?
Definitely! Preparing it a few hours ahead allows the flavors to meld beautifully, making it even more delicious when served.
Final Thoughts
This Creamy Corn Salad with Greek Yogurt, Cilantro, and Jalapeño Recipe is a delightful, crowd-pleasing dish that fits any occasion. Its vibrant colors, bold flavors, and creamy texture make it a joy to eat and share. I can’t wait for you to try it—you’re going to love how effortlessly this salad elevates your meal with freshness and a touch of spice.
Print
Creamy Corn Salad with Greek Yogurt, Cilantro, and Jalapeño Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This creamy corn salad is a refreshing and vibrant side dish perfect for warm weather gatherings. Combining sweet corn with crunchy red bell pepper, zesty jalapeño, and a smooth Greek yogurt-mayonnaise dressing, it’s a flavorful and satisfying salad that is easy to prepare and serves as a great complement to grilled foods or picnics.
Ingredients
Vegetables
- 2 lbs Frozen corn (thawed)
- 1 cup Diced red bell pepper
- ¼ cup Diced purple onion
- 1 jalapeño pepper (seeded and diced)
Dressing
- ½ cup Plain Greek yogurt
- ½ cup Mayonnaise
- ½ tsp Salt
- ½ tsp Black pepper
- ¼ tsp Garlic powder
Herbs
- ¼ cup Chopped cilantro
- 2 tbsp Fresh parsley (finely chopped)
Instructions
- Combine Vegetables: In a large mixing bowl, add the thawed corn, diced red bell pepper, diced purple onion, and seeded, diced jalapeño pepper. Mix gently to combine all the fresh ingredients evenly.
- Prepare Dressing: In a separate bowl, whisk together the plain Greek yogurt, mayonnaise, salt, black pepper, and garlic powder until the mixture is smooth and creamy, ensuring the seasoning is well incorporated.
- Mix Salad: Pour the prepared dressing over the corn and vegetable mixture. Gently stir to coat all the ingredients evenly with the creamy dressing, making sure every bite is flavorful.
- Add Herbs: Fold in the chopped cilantro and fresh parsley carefully to distribute the herbs throughout the salad without bruising them, adding freshness and color.
- Chill and Serve: Cover the salad and refrigerate it until ready to serve. Allowing it to chill helps the flavors meld beautifully, making the salad taste even better.
Notes
- For extra crunch, consider adding chopped celery or green onions.
- If you prefer a spicier salad, leave some seeds in the jalapeño or add a pinch of cayenne pepper.
- This salad can be made a few hours ahead of time and stored in the refrigerator to enhance the flavors.
- Use fresh corn in season for a sweeter taste if preferred.
- To make this salad lighter, you can substitute mayonnaise with additional Greek yogurt.
