Creamy Summer Corn Salad

Prep Time 15 mins
Total Time 15 mins
Cuisine:
Courses: , ,
Difficulty: Beginner
Servings: 6
Calories: 204
Best Season: Summer
Dietary: Gluten Free, Paleo, Pescatarian, Refined Sugar Free, Soy Free, Vegetarian
Ingredients
  • 6 ears of corn (cooked, kernels removed from cob)
  • 1 large red bell pepper (diced)
  • 1/4 red onion (diced)
  • 1 jalapeño pepper (seeded & diced)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 cup fresh cilantro (chopped)
Instructions
  1. 1
    Cook the Corn – Boil or grill the corn until tender (about 5–7 minutes for boiling). Let cool, then cut kernels off the cob.
  2. 2
    Prep the Veggies – Dice the red bell pepper, red onion, and jalapeño. Chop the cilantro.
  3. 3
    Mix the Dressing – In a large mixing bowl, combine FAGE sour cream, mayonnaise, salt, pepper, garlic powder, and smoked paprika.
  4. 4
    Combine Ingredients – Add the corn and chopped veggies to the bowl. Stir until everything is evenly coated.
  5. 5
    Chill Before Serving – Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  6. 6
    Serve & Enjoy – Garnish with extra cilantro & paprika for a pop of color.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 204kcal
% Daily Value *
Total Fat 12.4g20%
Saturated Fat 3.3g17%
Cholesterol 26.7mg9%
Sodium 281.3mg12%
Total Carbohydrate 21.1g8%
Dietary Fiber 1.5g6%
Sugars 6.6g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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