Here’s a Creamy Corn Salad that’s fresh, slightly sweet, and perfect for potlucks, BBQs, or weeknight dinners.
Creamy Corn Salad
Ingredients
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4 cups corn (fresh, canned & drained, or frozen & thawed)
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½ cup mayonnaise
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¼ cup sour cream (or Greek yogurt for lighter)
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1 tbsp apple cider vinegar or lime juice
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1–2 tbsp sugar (to taste)
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½ tsp salt
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¼ tsp black pepper
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½ tsp paprika
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½ cup red onion, finely diced
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½ cup shredded cheddar cheese (optional)
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2 tbsp fresh parsley or chives, chopped
Instructions
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Prepare corn
If using fresh corn, cook briefly (boil or grill), then cut kernels off the cob. -
Make dressing
In a large bowl, whisk mayonnaise, sour cream, vinegar, sugar, salt, pepper, and paprika until smooth. -
Combine
Add corn, red onion, cheese (if using), and herbs. Stir gently to coat. -
Chill
Refrigerate 30–60 minutes before serving for best flavor.
Tips & Variations
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Add crispy bacon bits for extra flavor
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Mix in diced bell peppers for crunch
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For a Mexican twist: add chili powder, cotija cheese, and cilantro
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Best served cold, but can be served slightly cool or room temp
If you want a Southern-style, no-mayo version, or a sweet Amish-style corn salad, I can share those too