Tropical Creamy Corn and Pineapple Salad

Peel and dice the pineapple into small chunks.

Peel and dice the cucumber.

Finely shred the white cabbage.

Chop the fresh cilantro into small pieces.

Cube the cream cheese into bite-sized pieces.

Cook the Corn:
If using frozen sweet corn, cook it according to the package instructions and allow it to cool. If using fresh corn, blanch the kernels in boiling water for a couple of minutes, then drain and cool.

Make the Dressing:
In a small bowl, whisk together the low-fat mayonnaise and cream until smooth and creamy.

Assemble the Salad:
In a large mixing bowl, combine the sweet corn, shredded cabbage, pineapple chunks, diced cucumber, cream cheese cubes, and chopped cilantro.

Add the Dressing:
Pour the creamy dressing over the salad and toss gently to combine all the ingredients until evenly coated.

Serve:
Transfer the salad to a serving bowl, garnish with extra cilantro if desired, and serve chilled for a refreshing and satisfying dish.

Serving and Storage Tips