Description
Creamy Corn Salad is a refreshing, colorful side dish made with sweet corn, crisp vegetables, and a tangy creamy dressing. Perfect for summer barbecues, potlucks, or weeknight dinners.
Ingredients
- Corn Kernels: 4 cups (fresh, frozen, or canned)
- Red Bell Pepper: 1, diced
- Cucumber: 1 cup, diced
- Red Onion: 1/4 cup, finely chopped
- Cherry Tomatoes: 1 cup, halved
- Mayonnaise: 1/2 cup
- Sour Cream: 1/4 cup
- Lime Juice: 2 tablespoons
- Fresh Cilantro: 2 tablespoons, chopped
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
Instructions
- Preheat Your Equipment: If using fresh corn, boil or grill until tender, then cut kernels from the cob.
- Combine Ingredients: In a large bowl, add corn, bell pepper, cucumber, red onion, and cherry tomatoes.
- Prepare Your Cooking Vessel: In a small bowl, whisk mayonnaise, sour cream, lime juice, salt, and pepper.
- Assemble the Dish: Pour the dressing over the vegetables.
- Cook to Perfection: Toss gently until everything is evenly coated.
- Finishing Touches: Sprinkle with fresh cilantro and adjust seasoning.
- Serve and Enjoy: Chill for 30 minutes before serving.
Notes
- Use fresh corn for the sweetest flavor.
- Pat thawed frozen corn dry to avoid watery salad.
- Chill before serving for best flavor.
- Add black beans or cheese for extra variety.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if using fresh corn)
- Category: Side Dish
- Method: No-Cook (or Light Boil/Grill if fresh corn)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg