Creamy Corn Salad
A delightful creamy corn salad perfect for summer BBQs and gatherings. Easy to make with fresh corn, creamy dressing, and customizable add-ins.
Equipment
- 1 large mixing bowl
- 1 sharp knife for cutting corn
- 1 cutting board
Ingredients
Main Ingredients
- 4 cups fresh corn kernels about 6 ears of corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup red onion finely chopped
- 2 tbsp fresh cilantro chopped
Optional Add-Ins
- 1/2 cup cherry tomatoes halved
- 1/2 cup bell pepper diced
- 1 avocado diced
- 1 jalapeño seeded and chopped
Instructions
Preparation
- Cut the kernels off the cob using a sharp knife. Set aside.
- In a large mixing bowl, whisk together the mayonnaise, sour cream, and fresh cilantro.
- Add the corn kernels and red onion to the bowl. Mix well to coat the corn with the dressing.
- If desired, add cherry tomatoes, bell pepper, avocado, or jalapeño. Stir gently to combine.
- Taste and season with salt and pepper as needed. Adjust the flavors to your liking.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to meld.
- Transfer the salad to a serving dish. Garnish with additional cilantro if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve chilled as a side dish for BBQs, picnics, or any summer gathering.
Notes
Pro Tips: Use fresh corn for the best flavor. Grilling the corn adds a smoky note. Make ahead to let flavors meld. Ingredient Substitutions: Substitute Greek yogurt for sour cream for a healthier option. How to Serve: Serve chilled as a side dish. Storage & Freshness: Store in an airtight container in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the salad a day in advance for enhanced flavor.