Description
This colorful Popcorn Salad features a mix of crunchy popcorn, fresh vegetables, and a creamy dressing, making it a fun and refreshing dish ideal for parties or a light meal.
Ingredients
Scale
- 4 cups of popped popcorn (about 1/2 cup unpopped kernels)
- 1 cup of cooked corn (fresh, frozen, or canned)
- 1 cup of cherry tomatoes, halved
- 1/2 cup of red onion, finely chopped
- 1/2 cup of bell pepper, diced (any color)
- 1/2 cup of cucumber, diced
- 1/4 cup of fresh cilantro, chopped
- 1/2 cup of feta cheese, crumbled (optional)
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of lime juice
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 1/2 teaspoon of chili powder (optional for a kick)
Instructions
- Measure out 1/2 cup of popcorn kernels.
- If using an air popper, add the kernels and pop according to the manufacturer’s instructions. For stovetop, heat a large pot over medium heat, add 2 tablespoons of oil, and then add the kernels. Cover and shake occasionally.
- Once popping slows (about 2-3 seconds between pops), remove from heat and let sit for a minute. Transfer popped popcorn to a large bowl and let cool.
- If using fresh corn, boil it in water for 5-7 minutes until tender, then drain and cool. For frozen corn, thaw it; for canned corn, drain and rinse.
- Halve the cherry tomatoes.
- Finely chop the red onion (soak in cold water for 10 minutes if desired).
- Dice the bell pepper and cucumber.
- Chop the fresh cilantro.
- In a medium bowl, combine mayonnaise and sour cream.
- Add lime juice, garlic powder, salt, pepper, and chili powder (if using).
- Whisk until smooth and creamy, adjusting seasoning to taste.
- In the bowl with cooled popcorn, add cooked corn, halved cherry tomatoes, chopped red onion, diced bell pepper, diced cucumber, and chopped cilantro.
- Pour the dressing over the salad and gently toss to combine.
- If desired, sprinkle with crumbled feta cheese before serving.
Notes
- Feel free to customize the vegetables based on your preferences or what you have on hand.
- This salad is best served fresh but can be stored in the refrigerator for a few hours if needed.
- Prep Time: 20 minutes
- Cook Time: 10 minutes