Colorful Creamy Corn Salad

This salad is so colorful and so easy to make. It is prepared with a creamy dressing instead of a plain vinegar base.  It is the perfect side dish to accompany any meal.

Ingredients

3 (15 oz.) cans whole kernel corn, drained or 2 lbs. frozen corn
1 sweet bell pepper, chopped
1 c. cherry tomatoes, diced or use any tomato that you may have
1 onion, chopped Use a red onion for extra color
1 jalapeño pepper, chopped
2 Tbs. parsley
1 Tbs. basil
1/2 c. mayonnaise
1/2 c. sour cream, or plain Greek yogurt
2 Tbs. vinegar
2 Tbs. olive oil
1/4 tsp. garlic powder
1/4 tsp. chili powder
 salt and pepper to taste
1/2 c. feta cheese, crumbled (optional)

Directions

In a bowl, combine corn, sweet bell pepper, tomatoes, onion, jalapeno pepper, parsley and basil. Mix thoroughly.

In a small bowl or cup, combine mayonnaise, sour cream, vinegar, olive oil, garlic powder, and chili powder.  Stir until you have a smooth, creamy sauce. 

Pour the mayonnaise sauce over the corn vegetable mixture.  Mix well. Season with salt and pepper as desired. 

Top with feta crumbles if desired.

Refrigerate for several hours before serving. This allows the flavors to mix and mingle for a delicious tasting vegetable side dish.