In a large bowl, combine the cooked corn, red bell pepper, green bell pepper, and green onions (reserve some for garnish). (*See notes below on recommended cooking method for frozen corn or follow directions on packaging.)
Add the sour cream and mayonnaise and season with garlic powder, salt, and pepper. Top with shredded cheddar cheese.
Stir to combine all ingredients. Cover with plastic wrap and chill for at least one hour before serving. Garnish with green onions, if desired.
Notes
HOW TO COOK FROZEN CORN:I recommend cooking frozen corn in a skillet to get the maximum flavor but you can also follow the directions on the packaging.
Dump frozen corn in a colander and rinse to make sure there is no ice on the corn.
Heat a skillet to medium-high heat and add a bit of butter.
Once the butter is hot, add the corn and stir frequently so it doesn't burn.
Stir the corn until it is tender (generally 4-5 minutes).
Drain corn to remove excess butter and allow to cool before adding to the creamy corn
salad recipe.
Please note: All nutritional values are estimates. Exact values depend on specific products used to make recipe.