Description
Looking for the best creamy corn salad? This easy and fresh recipe is quick to make, healthy, and packed with crunchy veggies! It’s the perfect side for BBQs, summer lunches, or simple dinners. Creamy, colorful, and crowd-pleasing—great for any occasion with minimal effort!
Ingredients
- 3 cups corn (cooked and cooled)
- 1 cup cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1 tbsp lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Cook or defrost corn, drain, and let cool completely.
- Dice cucumber, red bell pepper, and onion. Chop parsley.
- In a large bowl, combine corn, cucumber, pepper, onion, and parsley.
- In a small bowl, whisk mayo, sour cream, lemon juice, salt, and pepper.
- Pour dressing over veggies and stir gently to coat.
- Chill for 20 minutes and serve cold.
Notes
- Use Greek yogurt for a lighter version.
- Add jalapeño or hot sauce for heat.
- Keep leftovers in an airtight container in the fridge.
- Perfect for potlucks, BBQs, and make-ahead lunches.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mix
- Cuisine: American