Creamy Corn Salad
Creamy Corn Salad
Is any backyard barbecue ever really complete without a side of corn? Whether it be corn on the cob or creamy corn salad, you need a trusty corn recipe to round out everyone’s plate. Lately, when I’m enjoying a grilled burger, ribs, and everything else grilled, I make this corn salad. Once you try it, I’m sure you’ll do the same!
With this recipe, I tell you not only how to make this mouthwatering creamy corn salad, but also the steps to preparing corn in different methods. These steps and methods are so important to having the tastiest corn salad!
It’s worth a mention that this corn salad is anything but boring. The colors are bright and vibrant as well and the flavors! Red onion has a potent but slightly sweet flavor that balances well with the sweet and juicy corn and bell pepper and seasonings. While also pairing beautifully with the other ingredients.
Ingredients for Creamy Corn Salad
- Corn on the Cob – For the best tasting salad, use corn on the cob. The difference in taste and texture is definitely there. (If you do have to use frozen corn, make sure to that it first and strain it.)
- Red Bell Pepper – vibrant color of the red bell peppers is great in the presentation of the salad.
- Red Onion – it’s a great onion for another color burst as well as flavor burst. The strong onion flavor of red onions is perfect for balancing the sweetness in this corn salad.
- Parsley – use fresh parsley, not dried. The fresh parsley will give the corn salad slightly herbaceous notes that blend well with the other flavors.
- Mayonnaise – You can use a regular full fat mayonnaise, or a low fat option. Either option will work!
- Sour Cream – Similarly to the mayonnaise, a low fat or full fat sour cream will get the job done.
- Apple Cider Vinegar – This ingredient provides just the right amount of tanginess to the creamy corn salad.
- Paprika – I’m a big fan of paprika for the notes of spice, aroma, as well as sweet and savory elements. If you want to add a smoky element to the corn salad, use smoked paprika instead.
- Black Pepper – Freshly ground black pepper always has the most noticeable flavor.
- Sea Salt – I like using coarse sea salt but you can also use pink Himalayan, kosher, or table salt.
- Cayenne Pepper – Optional, but highly recommended ingredient! The cayenne pepper really adds a mouthwatering spicy kick to this sweet corn salad. Just a pinch will go far!
Options to Cook Corn On The Cob
Boiling:
- Fill a large pot with water, season it generously with salt, and bring it to a boil.
- Strip the husks and all the silk threads before the corn goes in.
- Once boiling, reduce the heat to medium-low, add the corn, cover, and cook for about 10 minutes. The kernels should be tender but still have a little snap to them, not mushy.
- Pull them out and let them cool on a cutting board until you can handle them comfortably.
On the grill:
- Leave the corn in its husk for the first round, just snip the silk whiskers poking out the top.
- Grill over indirect heat for 13 to 15 minutes, turning every few minutes. You’ll smell the husk toasting and the corn steaming inside.
- Pull it off, peel back the husk and silk carefully with tongs or heat-proof gloves, brush the kernels with a little oil, and put it back over direct heat for a few minutes, turning to get some color on all sides.
- Grilled corn adds a subtle smokiness to the salad that’s really worth the extra step.
How to Cut Corn Off the Cob
- Stand the cooled cob upright in a wide, rimmed baking dish or a large bowl. That slight lip catches the kernels as they fall instead of sending them flying across your counter.
- Use a sharp knife and slice straight down close to the cob, following its natural curve of the corn cob.
- One ear at a time, rotating as you go. You’ll hear a satisfying little snap as the clusters break free.
How to Make Creamy Corn Salad
- Start by adding the cut corn kernels, diced bell pepper, red onion, and minced parsley to a large mixing bowl.
- Keep the bell pepper and onion cut small and fairly uniform so you get a little of everything in each bite. The bowl will already look gorgeous at this point, bright yellow, red, and flecks of green.
- For corn salad dressing: Whisk the mayonnaise, sour cream, apple cider vinegar, and seasonings together in a separate bowl before adding them to the salad. Mixing the dressing separately first ensures the spices are evenly distributed rather than clumping in one spot.
- Pour the dressing over the salad and toss well until everything is evenly coated. It should look smooth and creamy.
- Refrigerate for at least 2 hours before serving. This rest time isn’t optional for flavor: the corn absorbs the dressing and the seasonings meld together in a way that tastes noticeably better than right after mixing. When you pull it out of the fridge, give it a quick stir and taste for salt before serving.
Flavor Notes: don’t skip the cayenne if you enjoy a little heat. It disappears into the dressing but leaves a warm tingle at the back of your throat that makes the whole salad more interesting.
Make Ahead Recommendation
Yes! In fact, it should be refrigerated for a couple of hours before servings. However, I don’t recommend making it more than a day ahead because the vegetables will start to soften and release a lot of extra liquid. For best results, prepare the corn and mix it with vegetables ahead of time. Dress corn salad right before servings or a couple hours before serving.
Corn Salad Recipe FAQs
Yes, but thaw it completely and drain it well first. Frozen corn tends to be softer and chewier than fresh, so the texture won’t be quite the same, but it works fine. Use about 4½ cups to replace 6 ears of corn. (One ear of corn yields about 3/4 cup of kernels.)
Yes, but again the texture will be slightly different from using fresh corn on a cob. Just drain it well and pat dry if it seems too wet before adding it to the corn salad.
Yes, Vidalia onion works well and won’t change the flavor much.
You can use vegan mayo, or replace it entirely with additional sour cream, though the flavor will shift slightly. Greek yogurt is another option if you want a lighter dressing. Remember, the flavor when using just sour cream or yogurt will be more tangy, less sweet. Different flavor profile.
Don’t Miss More Corn Salad Recipes!
My avocado corn salad takes a completely different approach with a light lime and olive oil dressing and creamy chunks of avocado. The Cajun corn salad uses grilled corn and a homemade Cajun spice blend, while Mexican street corn salad takes the classic street food into salad form. The tomato basil corn salad is summer simplicity at its best, just fresh corn, cherry tomatoes, and basil with lemon and olive oil. If you want something heartier, the black bean and corn salad doubles as a salsa and is loaded with bold flavors. And if you are looking for a warm side dish instead, creamed corn and cheesy corn fritters are both crowd favorites.
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Creamy Corn Salad Recipe
Ingredients
- 6 corn on the cob
- 1 red bell pepper
- 1/2 red onion
- 2 tbsp minced parsley
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 2 tbsp apple cider vinegar
- 1 tsp paprika
- 1/2 tsp black pepper more or less to taste
- 1 tsp coarse sea salt more or less to taste
- pinch cayenne pepper optional
Instructions
Cooking Corn:
- Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.
- Once water starts to boil, lower the heat to medium-low and add corn. Cover the pot and let corn cook for about 10 minutes, until tender.
- Take all the corn out onto a cutting board and let it cool enough to be handled.
Cut Off Corn Kernels:
- To cut corn kernels off the cob, stand corn up in a large mixing bowl cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Turn the ear of corn and repeat slicing the kernels off all the way around.
To Make Corn Salad:
- Finely chop bell pepper and onion and try to keep the size small and uniform. Mince the parsley.
- Add corn, vegetables, and parsley into a large mixing bowl and mix it with mayonnaise, sour cream, vinegar, salt, pepper, and paprika.
- Mix everything well and refrigerate for a couple of hours before serving.
Video
Notes
- Make Ahead: Prep the corn and vegetables up to a day ahead, but wait to add the dressing until a few hours before serving. The salad needs at least 2 hours in the fridge to let the flavors come together.
- Grilling the Corn: For extra flavor, grill the corn instead of boiling it. The light char adds a subtle smokiness to the finished salad that’s really worth it.
- Using Frozen Corn: Thaw completely and drain well before using. Use about 4½ cups to replace 6 ears of corn. The texture will be softer than fresh, but it works.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving as the dressing may settle.
- Try some mix-ins like: crumbled Cotija cheese, jalapeno peppers, cherry tomatoes, cilantro.
Nutrition
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4th Of July Recipes, Backyard BBQ Recipes, Gluten Free Recipes, Side Dishes, Vegetables,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Can you use canned corn?
Hi Darlene,
Yes, you technically can use canned corn, the texture will be slightly different from using fresh. Make sure you drain the corn well first! If it still seems too wet, you can pat it dry with a paper towel so it doesn’t add extra liquid to the dressing.
Cut corn off husk and sauté in large pan! Much better flavour!,
That sounds delicious! Thanks for the great tip!
Tried, nd love it, a great crowd pleaser. Definitely a keeper
Thank, Susan! So glad you liked it!
Hi! Can you use vidalia onion instead of red onion? And could I just double the sour cream or use Greek yogurt instead of mayo? We have red onion and egg allergies in our family.
Thanks!
Sure, you can use Vidalia onion that won’t change the flavor much. You can use a vegan mayo if you like the taste or just sour cream but it will slightly change the flavor.
I was working on freezing sweet corn and needed to bring a side to a potluck so I gave this recipe a try. Such a quick and easy recipe. I used 4 cups of corn and subbed cilantro for the parsley. Everyone loved it…my bowl was empty.
I am so glad you liked it! 🙂
I would like to try this recipe. May I make it with raw corn off the cob?
While it’s best to cook it first, especially corn we get at the stores, it can be eaten raw. Although, it is okay to eat raw corn off the cob, it’s best eaten soon after harvesting, again not from the grocery store. It’s also best eaten as soon as cut off the cob, not prepped ahead.
Can I make a day ahead?
Yes! In fact, it should be refrigerated for a couple of hours before servings. However, I don’t recommend making it more than a day ahead because the vegetables will start to soften and release a lot of extra liquid. For best results, prepare the corn and mix it with vegetables ahead of time. Dress corn salad right before servings or a couple hours before serving.
Hi If using frozen corn, please could you tell me what quantity would that be? Looking forward to making this recipie for my bbq next week.
Hi Alex,
You will want to use about 4.5 cups of frozen corn (Think about 3/4 cup of corn kernels from 1 cob) and make sure you let it thaw before making the recipe. Get rid of excess liquid too after thawing too!
This is soooo good The only thing different I did was sprinkle some crumbled Bacon on top
You can’t go wrong with bacon! Glad you liked the recipe!
Love love
I love that you love it! 🙂
Approximately how many servings does this recipe make?
Hi Ann,
You can find the servings on the recipe card. This recipe makes about 6 servings. I hope you enjoy it! 🙂
Can’t wait to try this! My hubby may even eat it. Even better, first, thanks for the slide to change the servings. I am always looking for things that I can make for lunch for work. If I lower the servings to 4 for the corn and then add beans, farro or wheat berries for protein it would make a great lunch! YUM!
I hope you like it! 🙂
Can I use frozen corn?
Yes, just thaw it out and drain it out first. It won’t be as good because it tends to be a lot softer and chewer but it will work fine.
Wow is this good!! Made as a side with steak kabobs and rice and it was a hit with all my guests! I did add about 2tbsps of sugar just to give it a little sweetness and it was perfect. Will definitely be making this again!
If using frozen corn -how many cups or ounces will I need?
Hi, 6 ears of corn are ruffly 4 1/2 cups so that is how much frozen corn I would use.