Creamy Corn Salad

Creamy corn salad made its way into my kitchen after a summer cookout when I needed a quick side dish and I had just a few fresh ingredients on hand so I tossed together sweet corn with crisp veggies and a creamy dressing and it turned out so good that it instantly became a favorite. It was light enough for a hot day and still rich and satisfying with every bite.

Since then I’ve made this salad more times than I can count especially when I want something colorful crunchy and comforting and I love how the creaminess blends with the bright pop of corn cucumber and peppers. It’s an easy crowd-pleaser and always disappears fast whether I serve it at dinner or pack it up for a picnic.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Corn – Naturally sweet and juicy, it’s the base of the whole dish.
• Cucumber – Crisp and refreshing to balance the creaminess.
• Red bell pepper – Adds color and a mild sweetness.
• Red onion – For a little sharpness and flavor depth.
• Fresh parsley – Brightens up the whole salad with herbaceous freshness.
• Mayonnaise – The creamy base that brings everything together.
• Sour cream – Adds tang and richness to the dressing.
• Lemon juice – Brightens the flavors and cuts the richness.
• Salt – Enhances every bite and brings balance.
• Black pepper – A touch of spice to round it all out.
• Tools You’ll Need
• Cutting board – For dicing all the fresh veggies cleanly.
• Sharp knife – Makes slicing cucumber and onion a breeze.
• Mixing bowl – To toss everything together easily.
• Small bowl – For stirring up the dressing until smooth.
• Spoon or spatula – To mix the salad gently without breaking the veggies.
• Colander – If using canned or frozen corn to drain and rinse properly.

Instructions

Step 1:

I begin by cooking or defrosting the corn depending on what I’m using and then I drain it and let it cool completely.

Step 2:

I dice the cucumber red bell pepper and red onion and finely chop the parsley while the corn is cooling.

Step 3:

In a large mixing bowl I combine the corn cucumber pepper onion and parsley.

Step 4:

In a separate bowl I whisk together mayonnaise sour cream lemon juice salt and black pepper until smooth and creamy.

Step 5:

I pour the dressing over the veggies and stir gently with a spatula to coat everything without mashing the ingredients.

Step 6:

I chill the salad in the fridge for at least 20 minutes so the flavors meld beautifully before serving it cold.

Tips

I sometimes add a little crumbled feta or shredded cheese for extra richness and when I want a little heat I throw in a few diced jalapeños. If you prefer a lighter dressing you can use plain Greek yogurt instead of sour cream. For the best texture I always use crisp cucumber and drain the corn really well to avoid sogginess.

Ways to Serve

As a refreshing summer side dish for grilled meats.

With tortilla chips as a creamy dip.

On top of tacos or tostadas for extra crunch.

Packed into lunchboxes or picnic baskets for easy eating.

Frequently Asked Questions

Can I use canned or frozen corn for creamy corn salad?

Yes absolutely just make sure it’s well-drained and thawed before using.

How long does creamy corn salad last in the fridge?

It stays fresh for 2 to 3 days in an airtight container.

Can I make it dairy-free?

Yes you can swap the mayo and sour cream for dairy-free versions or use avocado-based dressing.

Can I prep this ahead of time?

Definitely—it actually gets better after chilling a bit so it’s great for make-ahead meals.

See You in the Kitchen

I hope you give this creamy corn salad a try! It’s one of those effortless dishes that’s both satisfying and full of bright flavor and it always earns compliments wherever I serve it. Let me know your favorite add-ins and enjoy every creamy bite.

Happy Cooking!

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