Creamy Corn Salad
This Creamy Corn Salad is the ultimate summer side dish bright, refreshing, and packed with sweet, juicy corn, crisp bell peppers, and a tangy, creamy dressing. It’s the perfect complement to your favorite BBQ recipes, potluck dishes, or weekday meals. Quick to prepare and irresistibly delicious!
Ingredients:
6 ears of fresh corn, shucked
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1/2 red onion, finely diced
1 jalapeño pepper, seeded and minced (optional for heat)
1 cup mayonnaise
1/4 cup sour cream
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh chives
Directions:
1. Cook the Corn:
Bring a large pot of salted water to a boil. Add shucked corn and cook for 3–5 minutes until just tender. Drain and let cool completely. Cut the kernels off the cob and place them in a large bowl.
2. Combine Fresh Veggies:
To the bowl with the corn, add diced red and green bell peppers, red onion, and jalapeño (if using). Mix gently to combine.
3. Make the Creamy Dressing:
In a small mixing bowl, whisk together mayonnaise, sour cream, apple cider vinegar, sugar, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth.
4. Toss Everything Together:
Pour the creamy dressing over the corn and vegetable mixture. Gently toss until well coated.
5. Garnish & Chill:
Fold in the chopped cilantro and chives. Cover and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled for the best flavor and texture.
Serving Suggestions:
Perfect alongside grilled chicken, burgers, or barbecue ribs
Great for picnics, potlucks, and family gatherings
Delicious as a vegetarian side dish or a light lunch
Creamy Corn Salad, Fresh Corn Recipes, Summer Side Dish
