This Creamy Corn Salad Recipe is a quick and easy side dish that’s filled with crisp corn kernels that pop in a creamy sauce; perfect for summer potlucks and bbq’s!
I’m always on the hunt for a new and exciting side dish to bring to the next family or church potluck, and this Creamy Corn Salad Recipe is it!
Creamy Corn Salad Ingredients:
- Frozen Corn Kernels – you can use frozen corn kernels any time of the year, but if corn is in season, try using fresh corn cut straight from the cob.
- Red Bell Pepper – you can use any color, but red is my favorite because it’s a little more sweet.
- Purple Onion – adds great flavor, but you can substitute green onion for a more mild flavor.
- Jalapeno – gives the salad just a little bit of heat, feel free to leave out if desired.
- Plain Greek Yogurt – you can with substitute sour cream if you prefer.
- Mayo – gives the salad that great creamy texture.
- Cilantro – one of my favorite fresh herbs! You can leave it out if you’re not a fan.
Can I Make Corn Salad Ahead Of Time?
Yes! You can make this super easy corn salad ahead of time, but it’s best when served within a day.
If you’re needing to make it more in advance than that, just don’t mix the dressing ingredients into the corn mixture until you’re about to serve it.
What To Serve With Corn Salad?
This super easy side dish tastes great with anything grilled. The fresh flavors of corn, peppers and jalapeño really bring out the smoky flavors of bbq. Here are some of my favorite main dishes that would pair perfectly with this salad.
- Grilled Steaks (with the best marinade)
- Baby Back Ribs
- Grilled Honey Dijon Chicken
- Grilled Pork Chops
You’re going to love the flavors in this cool and creamy side dish!
Helpful Products To Make This Recipe:
Creamy Corn Salad Recipe
Ingredients
- 2 lbs. Frozen corn, thawed under cool running water
- 1 cup diced red bell pepper
- ¼ cup diced purple onion
- 1 jalapeño pepper, seeded and diced
- ½ cup plain greek yogurt
- ½ cup mayo
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp garlic powder
- ¼ cup chopped cilantro
Instructions
- Combine the corn, red bell pepper, onion and jalapeño in a large bowl.
- In a separate bowl whisk together the yogurt, mayo, salt, pepper and garlic powder. Gently stir into the corn mixture. Add in the chopped cilantro and stir. Refrigerate until ready to serve.
Video
Notes
Nutrition
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One Skillet
Pressure Cooker
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9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
Hello! I have a dairy/ coconut allergy, what would be a good substitute for the yogurt? Most vegan options have coconut in them so I must be careful.
You could just use extra mayo if that’s the case!
I made this today for a family dinner and everyone loved it! As I’m not a big fan of cilantro, I added some dill instead, along with celery seed. This recipe is a keeper!
Quick and easy and absolutely delicious. I made this with fresh corn and it is sooooo good!
Fresh corn makes it SOOO good! Glad you enjoyed it Patty!
I made this last night. I used the frozen corn thawed in the sink. It was delicious. I exchanged the yogurt to light sour cream. It was delicious with our grilled herb chicken legs. A great Summer meal.
So glad you enjoyed it!
I’m wondering if a little chili powder and cotija cheese would be good In this. I usually make a warm side of corn butter chili powder and cojita cheese to go with quesadillas. I will have to try it first before adding any new flavors. Just a thought. Can’t wait to make it. Looks really good.
You could definitely add that. OR Try my Creamy Mexican Corn Salad which has all that and more! Creamy Mexican Corn Salad Recipe
what is the yellow one? can you please tell me its name
Are you referring to the corn?
Looks yummy and I cant wait to make it!
Hope you enjoy it Kathy!
This creamy salad looks delicious and healthy to eat.Thank you for this blog,i found out this beautiful recipe.
Hope you enjoy it!
I appreciate this work amazing post for us. I like it.
I have made this at least three times within the past two months for parties and such. Absolutely love it!! It’s always a hit! Thank you
Sweet! That’s awesome, thanks for the comment Kelsey!
Thank you.
Enjoy!
I’ve made this delicious salad many times. I add crushed Chili Cheese Fritos right before serving. Absolutely amazing!!!!
Great idea to add the corn chips! I bet it adds a nice crunch!
If I use fresh corn, should I cook it first or eat it uncooked? This looks delicious as all of your recipes.
I would do a quick boil or sear on the grill before cutting the fresh corn off the cob.
Thank you very much. I look forward to making it.
I’m like Donna, we crush chili cheese fritos on our corn salad and its crunchy and delicious. Try it sometime. Don’t think u will be disappointed.
I’m all about those fritos, so I will definitely try it! 🙂
What is a serving size? Want to scale it down to 4 to 6 servings.
Hi Connie, I believe this recipe makes approximately 6 cups. I assumed a serving size would be a generous 1/2 cup. Hope that helps!
Absolutely amazing office lunch ! 🙂
That’s great! I’m so glad to hear you enjoyed the recipe.