 | | Directions |
- This recipe can be made with grilled or boiled corn.
- If boiling corn, bring a large pot of water to a boil and add corn until slightly cooked, approximately 3 minutes; drain and pat dry.
- If grilling, preheat the grill, oil the ears, and grill for 5-10 minutes; allow to cool.
- Over a cutting board, hold each cob by the pointed end and using a sharp knife, cut down along the cob to strip off kernels. Turn cob after each cut.
- In a salad bowl, combine the corn kernels, tomatoes, bell pepper, celery, onion, and jalapeno chile, tossing to mix well.
- In a medium sized bowl, whisk together the mayonnaise and yogurt until smooth.
- Whisk in the chicken broth and vinegar. Pour over corn mixture and toss well.
- Season with salt and pepper to taste.
- Cover and refrigerate at least one hour.
- Sprinkle with cilantro and parsley before serving, if desired.
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Prep Time: 20 minutes
Cook Time: 5 minutes
Container: salad bowl
|  | | Ingredients | | - | | 6 large ears of sweet corn, husks and silks removed |
| - | | 12 cherry tomatoes, or one large tomato, chopped |
| - | | 1 large green bell pepper, seeded and chopped |
| - | | 1 stalk celery, chopped |
| - | | 1 small red onion, chopped |
| - | | 1 small jalapeno, seeded and minced |
| - | | 1/2 cup mayonnaise |
| - | | 1/4 cup plain yogurt |
| - | | 1/4 cup chicken broth |
| - | | 2 tablespoons red wine vinegar |
| - | | salt and pepper to taste |
| - | | 2 teaspoons fresh cilantro, chopped (optional) |
| - | | 2 teaspoons fresh parsley, chopped (optional) |
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