Description
A refreshing and creamy corn salad that holds up well in summer heat, featuring fresh corn, tangy lime dressing, and crisp vegetables. It comes together in under 20 minutes and is perfect for BBQs and picnics.
Ingredients
Scale
- 4 to 5 ears fresh sweet corn (kernels removed)
- 1 small red onion, finely diced
- 1 fresh jalapeño, seeds removed and finely minced
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 cup high-quality mayonnaise
- 1/4 cup full-fat sour cream
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 small clove garlic, minced or grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: Crumbled cotija cheese, diced avocado, or chopped bell peppers
Instructions
- Prep the corn: Husk and silk the corn. Hold an ear upright in a large bowl and slice down the sides to remove kernels. Rub cobs with the back of a knife to extract milky core for extra flavor.
- Prepare the vegetables: Finely dice the red onion. For less sharpness, soak diced onion in ice water for 10 minutes, then drain and pat dry. Mince the jalapeño and chop the cilantro.
- Make the dressing: In a medium bowl, whisk together mayonnaise, sour cream, lime juice, honey, minced garlic, salt, and black pepper until smooth and creamy. Taste and adjust seasoning.
- Combine everything: Add the corn, onions, jalapeños, and cilantro to the dressing. Gently fold everything together with a spatula, being careful not to mash the corn kernels.
- Chill and serve: Cover the bowl and refrigerate for at least 10 minutes to allow flavors to meld. Stir before serving and adjust salt or pepper if needed. Serve cold or at room temperature.
Notes
For best results, use fresh, local corn. If using frozen corn, thaw completely and pat dry to avoid a watery salad. Avoid canned corn as it lacks the necessary crunch. Soaking red onion in ice water reduces sharpness. The salad tastes better after sitting for a few hours but should be consumed within 3 days. If adding avocado, consume within 24 hours.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 175
- Sugar: 6
- Sodium: 250
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: corn salad, summer side dish, BBQ recipe, creamy corn salad, easy salad, gluten-free side, picnic food