Easy & Creamy Summer Corn Salad
This incredibly easy, super creamy, and utterly irresistible corn salad is a guaranteed hit at any picnic, BBQ, or casual weeknight dinner. It comes together in minutes and is perfect for sharing.
Equipment
- Large mixing bowl
- Small bowl
- Whisk
Ingredients
For the Salad
- 4 cups fresh or frozen corn kernels thawed and drained if frozen
- 1 red bell pepper finely diced
- 0.5 red onion finely diced
- 1-2 jalapeños seeded and minced, optional
For the Dressing
- 0.5 cup mayonnaise
- 0.25 cup sour cream or Greek yogurt
- 2 tbsp fresh lime juice
- 0.25 cup chopped fresh cilantro
- 0.25 tsp black pepper
- 0.5 tsp salt plus more to taste
Instructions
- Step 1: Prepare the corn. If using raw fresh corn, slice kernels directly into a large mixing bowl. If using thawed frozen corn, ensure it is completely thawed and patted dry. If blanching fresh corn, drop into boiling water for 1-2 minutes, then transfer to an ice bath, drain well, and pat dry.
- Step 2: To the bowl with the corn, add the finely diced red bell pepper and finely diced red onion. If using, mince the jalapeño super finely and add it to the bowl.
- Step 3: In a separate, smaller bowl, whisk together the mayonnaise, sour cream (or yogurt), fresh lime juice, chopped fresh cilantro, salt, and black pepper until smooth and creamy.
- Step 4: Pour the dressing over the corn and veggie mixture in the large bowl.
- Step 5: Gently stir and fold everything together until all ingredients are coated in the dressing.
- Step 6: Cover the bowl tightly and refrigerate for at least 30 minutes (1-2 hours is better) to allow the flavors to meld.
- Step 7: Before serving, give the salad another quick stir as the dressing can settle.
- Step 8: Serve the salad cold.
Notes
Chill time is crucial for flavors to deepen. Dice vegetables evenly for the best texture in each bite. Taste and adjust salt and lime juice before serving. You can prep chopped veggies and dressing separately ahead of time and combine within a few hours of serving. Store leftovers in an airtight container in the refrigerator for 3-4 days. Do not freeze. Canned corn can be used if well-drained. For a dairy-free version, use vegan mayonnaise and a dairy-free sour cream alternative or yogurt. Additions like crumbled cheese (cotija, feta, cheddar), cooked bacon, grilled chicken, diced cucumber, cherry tomatoes, black beans, or avocado can be included. Try fresh parsley, chives, or dill if you don't like cilantro. For more heat, add chili powder or hot sauce. For a lighter dressing, use less mayo and add milk or buttermilk.