Creamy Corn Salad Recipe 🌽🥗
Prep Time: 15 mins | Chill Time: 30 mins | Total Time: 45 mins
Servings: 4–6
Ingredients:
🥗 For the Salad:
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2 cups corn kernels (fresh, frozen & thawed, or canned & drained)
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½ cup red bell pepper, diced
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½ cup green bell pepper, diced
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½ cup red onion, finely chopped
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¼ cup fresh cilantro or parsley, chopped (optional)
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1 jalapeño, seeded & minced (optional, for spice)
🥣 For the Creamy Dressing:
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½ cup mayonnaise (or Greek yogurt for a lighter option)
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2 tbsp sour cream
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1 tbsp lime juice (or lemon juice)
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1 tsp honey or sugar (optional, for balance)
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½ tsp garlic powder
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½ tsp smoked paprika (or regular paprika)
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Salt & pepper to taste
🧀 Optional Add-Ins:
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½ cup crumbled feta or cotija cheese
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1 avocado, diced (add just before serving)
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½ cup cherry tomatoes, halved
Instructions:
1️⃣ Prep the Corn:
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If using fresh corn, grill or boil it first for extra flavor (then cut off kernels).
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For frozen corn, thaw and pat dry. For canned corn, drain well.
2️⃣ Mix the Salad:
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In a large bowl, combine corn, bell peppers, red onion, cilantro, and jalapeño (if using).
3️⃣ Make the Dressing:
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In a small bowl, whisk together mayonnaise, sour cream, lime juice, honey, garlic powder, paprika, salt, and pepper.
4️⃣ Combine & Chill:
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Pour dressing over the salad and toss gently.
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Cover and refrigerate at least 30 mins (or up to 2 days) for flavors to meld.
5️⃣ Serve:
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Stir in avocado or cheese just before serving (if using).
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Garnish with extra cilantro and a sprinkle of paprika.
🌟 Pro Tips:
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Smoky twist? Use grilled corn and add ½ tsp chipotle powder to the dressing.
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Crunchy add-ons? Toss in diced cucumber or crumbled bacon.
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Make it dairy-free: Use vegan mayo and skip the sour cream (add extra lime juice).
This salad is cool, creamy, and bursting with fresh flavors—perfect for BBQs, potlucks, or taco night! 🌮✨ Let me know if you try it!