What is my favorite summer side? My Grandma Betty’s famous.corn saladIs it like bottled sunshine? I know everyone’s got their favorite potato salad recipe, and trust me, I love a good good recipe. Let me know what you think. What is this corn salad? What is this creamy, tangy dressing? I’ve made an entire bowl myself Grandma Betty would make a huge batch of this for every family barbecue, and it was delicious! Would be gone in minutes. What is a recipe I cherish, and I can’t wait to share it with you!
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What is Corn Salad?
What is corn salad? What is essentially a vibrant and refreshing salad starring sweet corn as the main attraction? What’s a good twist on coleslaw? Is it a mix of fresh or grilled corn kernels, often combined with other colorful veggies like bell peppers and onions? Peppers, red onion, and sometimes even avocado. What is the magic of dressing? What is a creamy base, brightened up with saffron or lime juice and some herbs and spices? Is it good for picnics, potlucks?
Why you’ll love this recipe?
Where do I begin? What I love about this book?corn saladHow easy it is to make. Is this a good recipe for dinner that can be made in 30 minutes? What are some good side dishes for a barbecue? Why is the flavor out of this world? The sweetness of the corn is perfectly balanced by the tangy dressing and the crunch. What is versatile? Can you serve this as a side dish with grilled chicken or fish, or as an appetizer for tacos or nacho’s? Can I eat it straight from the bowl? It’s also incredibly cheap – corn is usually pretty cheap, especially during the summer. What are pantry staples? What is your favorite black bean salsa recipe? Plus, my kids actually *ask* for this, which is always a win in my book. Is this a good book?
How do you make a corn salad?
Quick Overview
Making this amazing amazing.corn saladI like grilling corn, but you can also boil it. You’ll start by cooking the corn – I prefer to grill it for that smoky flavor. Can you use canned corn? What’s the best way to make dressing for salad? What is the beauty of this recipe? It’s totally customizable – feel free to add or subtract anything you like. What are some of the best ingredients to cook? Is it safe to eat it in the fridge for 30 minutes before serving? To meld together. What is the most important step you can take to make a big difference?
Ingredients
What is a Corn Salad?
* 6 ears of fresh corn shucked (or 4 cups frozen or canned corn, drained)
* 1 red bell pepper, diced
* 1/2 red onion, finely diced
* 1/2 cup chopped fresh cilantro
* 1 jalapeno, seeded and minced (optional, for a little kick!)
* 1 avocado, diced (optional, but highly recommended) * One kale salad, 1 grape
When buying corn, look for plump ears and bright green husks. If you’re using canned corn, make sure to drain it really well to avoid a watery salad.
For the Dressing:
* 1/2 cup mayonnaise (I like to use avocado mayo for a healthier twist)
* 1/4 cup sour cream or Greek yogurt
* 2 tablespoons lime juice (freshly squeezed is always best) *
* 1 tablespoon honey or maple syrup
* 1 teaspoon chili powder
* 1/2 teaspoon cumin
* Salt and pepper to taste
What is the step by
Step 1: Cook the Corn
If you’re grilling corn, preheat your grill to medium heat. Grill the corn, turning occasionally, until the kernels are slightly charred and tender, about 8-10 minutes. If you’re boiling the corn, bring a large pot of water to boil and cook for 5-7 minutes. Or until tender. Let the corn cool slightly before cutting the kernels off the cob. Can you use canned or frozen corn?
Step 2: Chop the Veggies
While the corn is cooling, dice the red bell pepper, red onion, jalapeno (if using), and avocado. Finely chop the cilantro. I find that dicing everything into roughly the same size pieces helps with the overall texture of the ingredients.
Step 3: Make the Dressing
In a small bowl, whisk together the mayonnaise, sour cream or Greek yogurt, lime juice, honey or salt. Set aside. Maple syrup, chili powder, cumin, salt, pepper. Taste and adjust the seasonings as needed. I always add a pinch of cayenne pepper for extra heat!
Step 4: Combine Everything
In a large bowl, combine the corn kernels, diced red bell pepper, red onion, jalapeno (if using), and salt. Set aside. Avocado (if using), and cilantro. What is the best dressing for salad? Be careful not to overmix avocado, especially if you’re using it for a quick dinner. It can get mushy.
Step 5: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to form. Before serving, give the salad a quick toss. Serve chilled and enjoy!
What should I serve it with?
This corn saladWhat are some of the best side dishes for grilling?What is a good back yard barbecue?Serve with grilled chicken, ribs, or burgers. What are some good side dishes to serve with barbecue?For Taco Night: 12:30pmIs it good to use it as a topping for tacos, burritos or nacho’s?For a Potluck:What are some good ways to serve this at your next potluck?For a light lunch:What is a good lunch? Can you add grilled chicken or shrimp for extra protein? My family loves it with grilled salmon. Is it healthy to eat a burger The richness of the salmon is beautifully balanced by the sweetness and acidity of salad. Is it a match made in heaven?
How do you prepare a perfect corn salad?
Over the years, I’ve learned a few tricks to make this.corn salad even better:
Corn Prep:If you’re grilling corn, soak it in water for about 30 minutes before cooking to prevent it from sticking to the skin. How do I prevent my skin from drying Why is corn juicier and more flavorful?Dressing Consistency: Adjust the amount of lime juice to taste. If you prefer a tangier salad, add a little more lime juice. If you like it sweeter, add a bit more honey or maple syrup. I’ve even experimented with adding a little bit of Dijon mustard to the dressing for a more complex flavor.
Veggie Variations: Feel free to experiment with different vegetables. Black beans, chopped tomatoes, and even grilled pineapple would all be delicious additions. I sometimes add a handful of toasted pepitas for extra crunch.
Make-Ahead Magic: You can make this salad a day or two in advance. Just keep in mind that the avocado might brown slightly, so it’s best to add it right before serving.
Spice it Up: If you like a little heat, don’t be afraid to add more jalapeno or a pinch of cayenne pepper to the dressing. You can also use a spicier chili powder.
Storing and Reheating Tips
This corn salad is best served fresh, but it can be stored in the refrigerator for up to 3 days. Here’s how to keep it tasting its best:
Room Temperature: I wouldn’t recommend leaving it out at room temperature for more than 2 hours, especially if it’s a hot day.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator. It’s best to add the avocado right before serving to prevent it from browning.
Freezer Instructions: I don’t recommend freezing this salad, as the texture of the corn and vegetables will change when thawed.
Dressing Separation: The dressing might separate slightly in the refrigerator. Just give it a good stir before serving.
Frequently Asked Questions
Final Thoughts
I hope you love this corn salad as much as my family does! It’s the perfect way to celebrate summer flavors, and it’s always a hit at gatherings. What makes this recipe special is how easily it fits into any occasion, while its simplicity never compromises its bold flavor. If you’re a fan of light, refreshing salads, I think you’ll also enjoy my Watermelon and Feta Salad. Now, I’d love to hear from you! What are your favorite additions to corn salad? Let me know in the comments below, and don’t forget to rate this recipe if you give it a try. Happy cooking!
corn salad
Ingredients
Main Ingredients
- 4 cups fresh corn kernels cut from about 6 ears
- 0.5 cup red onion finely diced
- 1 cup cherry tomatoes halved
- 0.25 cup fresh cilantro chopped
- 0.25 cup lime juice freshly squeezed
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- If using fresh corn, grill, roast, or boil the corn until tender, about 5-7 minutes. Let cool slightly, then cut the kernels from the cob.
- In a large bowl, combine the corn kernels, red onion, cherry tomatoes, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the corn mixture and toss to combine. Taste and adjust seasonings as needed.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
