There is something so satisfying about this creamy corn salad recipe. It's packed with textures, flavors, and a creaminess that makes it absolutely perfect. I've served up this salad multiple times over the last few years and often wonder why I had never had it before. It's super easy to make, includes ingredients you probably already have on hand, and I haven't met anyone yet who didn't love this recipe.
Creamy Corn salad Recipe
Corn is that singular vegetable that I think almost everyone can agree on when considering their menu. While a bit on the starchy side, it's still a vegetable and it is deliciously sweet while still able to hold that savory flavor we so often want and need on our menu. Trust me when I say, it's the universal choice of kids and adults worldwide.
This recipe is simple but gives an ordinary piece of corn a whole new life filled with flavor. Simple vegetables, fresh herbs, and a creamy sauce turn it into the ultimate side dish for summer barbecues, holiday gatherings, or a simple favorite grilled piece of chicken at your dinner table.
Is Corn Salad Spicy?
Some recipes for this may be a bit on the spicy side, but mine is not. I use mild sweet peppers instead of the hot jalapeno that might be more common. Of course, the flavor of the salad dressing on this is also mild, but that doesn't have to be the case if you are looking for something with a bit more heat.
Variations of Corn Salad Flavors
Because so many do appreciate a bit spicier option, I thought I would include some ideas that can add variety to this recipe without really changing the overall preparation. Below are some ideas that can create small changes but bold flavors.
- Top with cooked crumbled bacon just before serving.
- Add a tablespoon of sriracha or another favorite hot sauce into the dressing.
- Dice 2-3 jalapeno peppers and swap out for the bell pepper or alongside the pepper if desired.
- Stir in diced tomatoes for a little extra sweetness.
- Use fresh ears of corn you have grilled for a bit of additional flavor and cut from the cob to add to this salad.
- Add fresh dill in place of cilantro for a different flavor profile.
- Use ¼ teaspoon each of chili powder, cumin, and paprika to give the mixture a taco flavor instead of the Southwest flavor.
Do I Use Canned or Frozen Corn in Corn Salad?
You can use either version you desire as long as it is completely drained before mixing with the other ingredients. I prefer using frozen corn as it has more texture and holds up a bit better in this salad, but that is not necessary. As mentioned above in variation suggestions, you can also use corn on the cob you have cooked and cut from the cob if preferred or available.
How Long is Corn Salad Good?
I find this is best served within 3 days of making. When stored in an air-tight container in the refrigerator, it is safe to eat for up to 5 days but is best sooner as the dressing and vegetables may separate and become a bit watery the longer they sit. To make sure it still has a desirable flavor and texture, I highly recommend enjoying this within the first 1-2 days before after preparing.
What Does Corn Salad Go Best With?
My favorite way to serve this is when we have weekend barbecues with friends and family. It makes an ideal potluck recipe as it is easy to whip up, budget-friendly, and goes with almost any protein. These Southwest grilled burgers or this peri peri chicken are both great ideas. You could also easily serve it up alongside these oven baked BBQ ribs if you preferred.
I've also been known to serve this alongside my creamy grilled chicken and cheese sandwich or this baked stuffed chicken breast with lemon garlic spices at dinnertime. No matter what you choose, it's a perfect choice to go alongside many meals on your menu.
Ingredients
- Sweet corn
- Red bell pepper
- Cucumber
- Green onion
- Cilantro
- Greek yogurt
- Mayonnaise
- Honey
- Garlic
- Salt
- Black pepper
- Lemon juice
How to Make a Creamy Corn Salad
In a large bowl, stir together the corn, red bell pepper, cucumber, green onion, and cilantro. Set aside.
In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, garlic, salt, black pepper, and lemon juice.
Pour the dressing over the corn mixture and stir to combine.
Refrigerate until ready to serve then top with fresh green onions.
You can add additional cilantro when serving if desired.
More Delicious Salad Recipes
Are you looking for more salad ideas to add to your menu? If so, I have tons of great options packed with flavor. Whether you want a light salad that is ideal for serving as a side dish, a full entree salad, or a pasta filled salad with textures and flavors, this list has something for your menu.
- The Best Mustard Potato Salad with Eggs
- Vietnamese Steak and Noodle Salad
- Mandarin Blackberry Salad with Honey Ginger Vinaigrette
- Strawberry Spinach Salad
- Delicious BLT Pasta Salad Recipe
- Easy Summer Italian Pasta Salad Recipe
- Artichoke Salad Recipe
Chef's Tip
It may be easy to simply grab the bottle of lemon juice out of the refrigerator, but there is nothing like the flavor of fresh-squeezed lemon. Keep a simple lemon juicer in your utensil drawer at all times to make sure freshly squeezed juice is easy to manage.
📖 Recipe
Creamy Corn Salad Recipe with Cucumber and Peppers
This brightly flavored creamy corn salad recipe loaded with cucumber and peppers is ideal for serving up at any weekend barbecue!
Ingredients
Ingredients for Dressing
- ½ cup plain Greek yogurt
- ½ cup mayonnaise
- 1 tablespoon honey
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon lemon juice
For Salad
- 4 cups sweet corn
- 1 red bell pepper, diced
- 1 cucumber, diced
- ¼ cup chopped cilantro
- 3 green onions, chopped
Instructions
- In a large bowl, stir together the corn, red bell pepper, cucumber, green onion, and cilantro. Set aside.
- In a small bowl, whisk together the Greek yogurt, mayonnaise, honey, garlic, salt, black pepper, and lemon juice.
- Pour the dressing over the corn mixture and stir to combine.
- Refrigerate until ready to serve then top with fresh green onions.
- You can add additional cilantro when serving if desired.
Notes
Make ahead of time and refrigerate for up to 2 days before serving.
Recommended Products
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12 inch Large Wooden Salad Bowl with Tongs For Food Fruits | Etsy -
Woodard & Charles Large Wooden Serving Bowl for Salads | Etsy -
Freeze Dried Sweet Corn | Etsy -
Corn Salad Heirloom Seeds Lambs Mache Lettuce B313 | Etsy -
Raw Honey Blackberry Wildflower Flagon corked jar Natural | Etsy -
Raw honey with honeycomb chunk comb 10.5 oz. Half Pint Mason | Etsy
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 255Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 9mgSodium: 321mgCarbohydrates: 27gFiber: 3gSugar: 9gProtein: 6g
CO eater
My family thought the recipe was just OK. I should’ve known better than to add raw garlic to the dressing because that’s all I could taste after eating the dish. Maybe it’s because I live in Colorado but I thought it could use a little more oomph and is rather bland.
obeany
i like this cooking