Description
A fresh and creamy corn salad made with sweet corn, crisp veggies, and a tangy dressing. Perfect as a summer side dish for BBQs, picnics, or potlucks.
Ingredients
Units
Scale
- 4 cups fresh or frozen corn kernels (about 6 ears of corn)
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder or smoked paprika (optional)
- Salt and black pepper, to taste
Instructions
- If using fresh corn, boil or grill corn, then cut kernels from the cob. If using frozen, thaw and drain well.
- In a large bowl, combine corn, red bell pepper, cucumber, red onion, and cilantro.
- In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder (if using), salt, and pepper.
- Pour the dressing over the salad and toss until well coated.
- Chill for at least 30 minutes for best flavor. Serve cold and enjoy!
Notes
- For extra flavor, use grilled corn for a smoky taste.
- Adjust creaminess by using more or less mayo and sour cream.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 6g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg