Crack Corn Salad
A vibrant and tasty side dish that perfectly complements barbecue, making it ideal for potlucks, picnics, and family dinners.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, grilled, or thawed frozen) Fresh corn off the cob is best for sweetness.
- ½ cup mayonnaise Use reduced-fat mayo for a lighter option if desired.
- ¼ cup Greek yogurt Provides a tangy flavor.
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- to taste Salt and pepper
Optional Ingredients
- ½ cup diced bell peppers For color.
- 2 tbsp fresh chopped herbs (parsley, chives, or cilantro) Add freshness.
- ½ cup crushed tortilla chips or turkey bacon bits For crunch.
- 1 tsp lime juice Optional for brightness.
Instructions
Preparation
- Cook the corn by boiling, steaming, or grilling until tender, then cool slightly and cut kernels from the cob.
- In a medium bowl, mix mayonnaise, Greek yogurt, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
- Add the corn to a large bowl and gently fold in the dressing until every kernel is coated.
- Fold in diced bell peppers, chopped herbs, and crunchy toppings just before serving.
- Refrigerate for at least 30 minutes to let flavors meld, then serve chilled.
Notes
Use fresh corn for best flavor. The salad should sit for some time to enhance flavors, and avoid overmixing to maintain texture.