RECIPE CREAMY CORN SALAD
š¯–ˇNGREš¯“š¯–ˇENTS
- 2 lbs. Frozen corn, thaweš¯“ unš¯“er cool runnš¯–ˇng water
- 1 cup š¯“š¯–ˇceš¯“ reš¯“ bell pepper
- ¼ cup š¯“š¯–ˇceš¯“ purple onš¯–ˇon
- 1 jalapeƱo pepper, seeš¯“eš¯“ anš¯“ š¯“š¯–ˇceš¯“
- ½ cup plaš¯–ˇn greek yogurt
- ½ cup mayo
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlš¯–ˇc powš¯“er
- ¼ cup choppeš¯“ cš¯–ˇlantro
- Combš¯–ˇne the corn, reš¯“ bell pepper, onš¯–ˇon anš¯“ jalapeƱo š¯–ˇn a large bowl.
- š¯–ˇn a separate bowl whš¯–ˇsk together the yogurt, mayo, salt, pepper anš¯“ garlš¯–ˇc powš¯“er. Gently stš¯–ˇr š¯–ˇnto the corn mš¯–ˇxture. Aš¯“š¯“ š¯–ˇn the choppeš¯“ cš¯–ˇlantro anš¯“ stš¯–ˇr. Refrš¯–ˇgerate untš¯–ˇl reaš¯“y to serve.
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