Creamy, crunchy, and full of bright flavor, this Corn Salad with Red Pepper and Dill is a refreshing, low-calorie side that pairs well with many meals.
The salad balances sweet corn with crisp red bell pepper and a tangy crunch from chopped dill pickles. A light dressing of reduced-fat mayonnaise and non-fat Greek yogurt brings everything together without weighing the salad down, making it a great option for a lighter menu or Weight Watchers-friendly side.
I love mayonnaise, but traditional mayo-based salads can be high in points. Because corn kernels hold flavor well, you only need a small amount of mayo to achieve a satisfying taste. This recipe uses 1 tablespoon of reduced-fat mayonnaise and 1 tablespoon of non-fat Greek yogurt for a creamy, lower-fat dressing. If you prefer a richer flavor, you can substitute extra reduced-fat mayo for the yogurt — just keep in mind that will increase the points per serving.
With or without the extra mayo, this corn salad is simple, fast, and delicious—ready in minutes and perfect for summer gatherings, picnics, or as a fresh side for weeknight dinners.
Corn Salad Recipe with Red Pepper and Dill
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Ingredients
- 16 oz corn kernels – 1 bag, thawed
- 1 tbsp reduced fat mayonnaise
- 1 tbsp plain – non-fat Greek yogurt
- ½ a large red bell pepper – chopped
- ⅓ cup crunchy dill pickles – finely chopped (I used cornichons)
- ¼ cup dill – chopped
- Salt & pepper to taste
Instructions
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Combine all ingredients in a large bowl, toss gently to coat, and serve immediately. For best texture, enjoy the salad the same day it’s made.
Nutrition