Description
A vibrant salad featuring fresh corn, cherry tomatoes, and a creamy Greek yogurt dressing, perfect for summer gatherings or light lunches.
Ingredients
- Fresh or canned corn: 4 cups
- Cherry tomatoes, halved: 1 cup
- Red onion, diced: 1/2 cup
- Greek yogurt: 1/2 cup
- Juice of lime: 1
- Cilantro, chopped: 1/4 cup
- Salt and pepper: to taste
- Chili powder (optional): 1/4 teaspoon
Instructions
- If using fresh corn, cook in boiling water for 3-5 minutes until tender. Cool and cut kernels off the cob. For canned corn, drain well.
- In a large bowl, combine corn, cherry tomatoes, red onion, and cilantro.
- In a separate bowl, mix Greek yogurt, lime juice, salt, pepper, and chili powder.
- Pour the yogurt dressing over the corn mixture and toss until well coated.
- Taste and adjust seasoning. Serve chilled.
Notes
For best results, use fresh corn and allow the salad to chill for at least 30 minutes before serving to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg