Creamy Corn Salad Recipe

Creamy corn salad is a quick, refreshing side dish made with sweet corn, crisp vegetables, and a tangy, creamy dressing. It’s perfect for barbecues, potlucks, or an easy weekday meal.

Why You’ll Love This Recipe

• Quick and easy to prepare
• Made with simple, fresh ingredients
• Creamy and tangy with a sweet crunch
• Customizable with various add-ins
• Perfect for summer gatherings or meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Corn kernels (fresh, frozen, or canned)
• Red bell pepper, diced
• Red onion or green onions, finely chopped
• Jalapeño, seeded and minced (optional for heat)
• Fresh cilantro, chopped
• Mayonnaise
• Plain Greek yogurt or sour cream
• Garlic powder or minced garlic
• Lime juice
• Salt and black pepper
• Optional: cherry tomatoes, cucumber, avocado, paprika

Directions

this recipe

1. Prepare corn: If using fresh, boil or grill and cut off the kernels. If using frozen, thaw and drain. If using canned, rinse and drain.
2. Chop vegetables: Dice the bell pepper, onion, and jalapeño (if using). Chop the cilantro.
3. Mix dressing: In a bowl, whisk together mayo, yogurt or sour cream, lime juice, garlic powder, salt, and pepper.
4. Combine: Add corn and vegetables to a large mixing bowl. Pour the dressing over and toss to coat.
5. Chill: Refrigerate for at least 10 minutes to let the flavors meld.
6. Serve: Garnish with extra cilantro or a sprinkle of paprika and serve cold.

Servings and Timing

• Servings: 4–6
• Prep time: 10–15 minutes
• Chill time: Optional 10–30 minutes
• Total time: 15–30 minutes

Variations

• Mexican-style: Add cotija cheese, chili powder, and more lime
• Lighter version: Use all Greek yogurt instead of mayo
• Grilled version: Use grilled corn and jalapeño for smoky flavor
• Add-ins: Cherry tomatoes, diced cucumber, avocado, or black beans

Storage/Reheating

• Refrigerate: Store in an airtight container for up to 2 days
• Freezing not recommended: The texture may become watery
• Refresh: Stir before serving; thin with a bit more lime juice if needed

FAQs

Can I use canned corn?

Yes, just drain and rinse it well before using.

Is it spicy?

Only if you add jalapeño—otherwise, it’s mild.

Can I make it dairy-free?

Yes, use a dairy-free yogurt or sour cream alternative.

How long does it last in the fridge?

Best within 2 days for freshness and texture.

Can I serve it warm?

This salad is best served chilled or at room temperature.

What’s a good substitute for cilantro?

Try parsley or green onions if you don’t like cilantro.

Can I make it ahead of time?

Yes, prepare a few hours in advance and refrigerate until ready to serve.

What goes well with creamy corn salad?

Grilled meats, tacos, sandwiches, or even chips as a dip.

How can I make it extra creamy?

Use a bit more mayo or yogurt and mix well.

Is this salad healthy?

Yes, it’s full of veggies. For a lighter version, use more yogurt and less mayo.

Conclusion

Creamy corn salad is a simple yet flavorful dish that brings fresh ingredients and creamy texture together in a crowd-pleasing way. Whether served as a side or a dip, it’s a refreshing addition to any meal or gathering.

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