Creamy corn salad is a quick, refreshing side dish made with sweet corn, crisp vegetables, and a tangy, creamy dressing. It’s perfect for barbecues, potlucks, or an easy weekday meal.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Made with simple, fresh ingredients
- Creamy and tangy with a sweet crunch
- Customizable with various add-ins
- Perfect for summer gatherings or meal prep
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Corn kernels (fresh, frozen, or canned)
- Red bell pepper, diced
- Red onion or green onions, finely chopped
- Jalapeño, seeded and minced (optional for heat)
- Fresh cilantro, chopped
- Mayonnaise
- Plain Greek yogurt or sour cream
- Garlic powder or minced garlic
- Lime juice
- Salt and black pepper
- Optional: cherry tomatoes, cucumber, avocado, paprika
Directions
- Prepare corn: If using fresh, boil or grill and cut off the kernels. If using frozen, thaw and drain. If using canned, rinse and drain.
- Chop vegetables: Dice the bell pepper, onion, and jalapeño (if using). Chop the cilantro.
- Mix dressing: In a bowl, whisk together mayo, yogurt or sour cream, lime juice, garlic powder, salt, and pepper.
- Combine: Add corn and vegetables to a large mixing bowl. Pour the dressing over and toss to coat.
- Chill: Refrigerate for at least 10 minutes to let the flavors meld.
- Serve: Garnish with extra cilantro or a sprinkle of paprika and serve cold.
Servings and Timing
- Servings: 4–6
- Prep time: 10–15 minutes
- Chill time: Optional 10–30 minutes
- Total time: 15–30 minutes
Variations
- Mexican-style: Add cotija cheese, chili powder, and more lime
- Lighter version: Use all Greek yogurt instead of mayo
- Grilled version: Use grilled corn and jalapeño for smoky flavor
- Add-ins: Cherry tomatoes, diced cucumber, avocado, or black beans
Storage/Reheating
- Refrigerate: Store in an airtight container for up to 2 days
- Freezing not recommended: The texture may become watery
- Refresh: Stir before serving; thin with a bit more lime juice if needed
FAQs
Can I use canned corn?
Yes, just drain and rinse it well before using.
Is it spicy?
Only if you add jalapeño—otherwise, it’s mild.
Can I make it dairy-free?
Yes, use a dairy-free yogurt or sour cream alternative.
How long does it last in the fridge?
Best within 2 days for freshness and texture.
Can I serve it warm?
This salad is best served chilled or at room temperature.
What’s a good substitute for cilantro?
Try parsley or green onions if you don’t like cilantro.
Can I make it ahead of time?
Yes, prepare a few hours in advance and refrigerate until ready to serve.
What goes well with creamy corn salad?
Grilled meats, tacos, sandwiches, or even chips as a dip.
How can I make it extra creamy?
Use a bit more mayo or yogurt and mix well.
Is this salad healthy?
Yes, it’s full of veggies. For a lighter version, use more yogurt and less mayo.
Conclusion
Creamy corn salad is a simple yet flavorful dish that brings fresh ingredients and creamy texture together in a crowd-pleasing way. Whether served as a side or a dip, it’s a refreshing addition to any meal or gathering.
PrintCreamy Corn Salad Recipe
A creamy, vibrant corn salad featuring sweet corn, crisp vegetables, and a tangy yogurt-mayo dressing—perfect as a side dish or light lunch.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins (+30 mins chill)
- Yield: 4–6 servings 1x
- Category: Salad/Side
- Method: No‑cook, mix
- Cuisine: American
- Diet: Low Fat
Ingredients
- 4 cups cooked corn kernels (fresh, canned, or thawed frozen)
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cucumber, diced (optional)
- 1/4 cup fresh cilantro or parsley, chopped
- 1/2 cup Greek yogurt
- 1/4 cup light mayonnaise
- 1 tbsp lime juice
- 1 tsp honey or agave syrup (optional)
- 1/2 tsp ground cumin
- Salt and black pepper, to taste
Instructions
- In a large bowl, combine corn, cherry tomatoes, red bell pepper, red onion, cucumber (if using), and herbs.
- In a small bowl, whisk Greek yogurt, mayonnaise, lime juice, honey, cumin, salt, and pepper until smooth.
- Pour dressing over the corn mixture and toss gently to coat evenly.
- Taste and adjust seasoning—add more lime, salt, or pepper if needed.
- Cover and refrigerate for at least 30 minutes (or up to 2 hours) to allow flavors to meld.
- Before serving, stir again and garnish with additional herbs or a squeeze of lime, if desired.
- Serve chilled alongside grilled meats, fish tacos, or as a standalone salad.
Notes
- For a lighter version, substitute all yogurt for mayo.
- Swap cilantro for fresh basil or dill for a twist.
- Heat option: add a diced jalapeño or a pinch of chili powder.
- Make it heartier by stirring in black beans or avocado just before serving.
- Store leftovers in an airtight container in the fridge for up to 2 days; stir before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 90 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg