This refreshing Creamy Corn Salad is sweet, crunchy, tangy, and incredibly easy to make! Juicy sweet corn, crisp cucumber, juicy tomatoes, and red onion are tossed in a creamy dressing for the perfect summer side dish, barbecue salad, or quick lunch.
Ingredients
For the salad
- 3 cups sweet corn kernels (cooked or canned and drained)
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ small red onion, finely chopped
- 2 tbsp fresh cilantro or parsley, chopped
For the creamy dressing
- ½ cup mayonnaise
- ¼ cup sour cream or plain Greek yogurt
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
Instructions
- Prepare the corn: If using frozen corn, cook according to the package directions and let it cool completely. Drain canned corn well.
- Chop the vegetables: Dice the cucumber, halve the tomatoes, and finely chop the red onion and herbs.
- Make the dressing: In a small bowl, whisk together mayonnaise, sour cream or Greek yogurt, lemon juice, garlic powder, paprika, salt, and pepper.
- Combine: Add the corn, cucumber, tomatoes, onion, and herbs to a large bowl.
- Toss: Pour the dressing over the vegetables and mix gently until everything is evenly coated.
- Chill: Refrigerate for 15–30 minutes to allow the flavors to blend. Stir before serving.
Prep time: 15 minutes Chill time: 15–30 minutes Servings: 4–6 Total time: 30–45 minutes
Nutrition Information
Estimated per serving, based on 6 servings:
| Nutrient | Amount |
|---|---|
| Calories | 180–240 kcal |
| Protein | 3–5 g |
| Carbohydrates | 15–20 g |
| Fat | 12–18 g |
| Fiber | 2–3 g |
| Sugar | 4–6 g |
Nutrition varies depending on the mayonnaise, yogurt, and amount of dressing used.
Nut Information
- Nuts in the recipe: None.
- Peanuts and tree nuts: Not included in the standard ingredients.
- Allergy precautions: Check mayonnaise, yogurt, and seasoning labels for allergen or cross-contact warnings.
- Nut-free option: The recipe is naturally nut-free when all ingredients and preparation equipment are suitable for your needs.
Frequently Asked Questions (Q&A)
Q1: Can I use frozen corn? Yes! Cook it according to the package directions, drain it, and cool completely before mixing.
Q2: Can I use canned corn? Absolutely. Drain and rinse it if desired, then pat it dry to prevent a watery salad.
Q3: Can I make this salad healthier? Replace some or all of the mayonnaise with plain Greek yogurt for a lighter dressing with more protein.
Q4: Can I make it without mayonnaise? Yes. Use Greek yogurt with lemon juice, garlic powder, paprika, and a little mustard for extra flavor.
Q5: How long does creamy corn salad last? Store it in an airtight container in the refrigerator at 4°C (40°F) or below and eat within 3–4 days. For the freshest texture, enjoy within 1–2 days.
Q6: Can I make it ahead of time? Yes. Prepare the vegetables and dressing separately, then combine them shortly before serving for the best crunch.
Q7: What can I add for extra flavor? Try crumbled feta, diced avocado, chopped jalapeños, fresh dill, or a sprinkle of chili powder.
Q8: Is creamy corn salad gluten-free? It can be. Corn and fresh vegetables are naturally gluten-free, but check the labels of your mayonnaise, seasonings, and other packaged ingredients.
Q9: What dishes go well with this salad? Serve it with grilled chicken, fish, burgers, sandwiches, wraps, or roasted vegetables.
Q10: How can I prevent the salad from becoming watery? Cool and drain the corn thoroughly, remove excess moisture from the cucumber, and add the dressing shortly before serving.
Pro tip: For a delicious street-corn-inspired twist, add a little lime juice, smoked paprika, and crumbled feta cheese. 🌽✨
