Combine the corn, red bell pepper, onion and jalapeño in a large bowl.
In a separate bowl whisk together the yogurt, mayo, salt, pepper and garlic powder. Gently stir into the corn mixture. Add in the chopped cilantro and stir. Refrigerate until ready to serve.
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Notes
Salad can be made up to a day ahead of time, but sauce does thin out the longer it stands. Best if enjoyed within 2 days.FRESH CORN: If using fresh corn kernels, cook slightly on the grill or boil, then cut off cob. You should need about 6 cups of corn, or about 5 to 6 corn cobs.