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:
Amazon.com
Creamy Corn Salad Recipe
This cool and Creamy Corn Salad Recipe is filled with delicious summer flavors in a creamy sauce, making it a delicious summer side dish!
- Prep Time: 15
- Total Time: 15
- Yield: 10 servings 1x
- Category: Side Dish
- Method: No Bake
- Cuisine: American
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.
Notes
Salad can be made up to a day ahead of time, but sauce does thin out the longer it stands. Best if enjoyed within 2 days.
Keywords: Corn Salad, Creamy, Cold, Side Dish, Summer
PIN THIS IMAGE TO SAVE THE RECIPE:
Kid Friendly
One Skillet
Pressure Cooker
Slow Cooker
9x13 Recipes
15 Minutes
30 Minutes
Freezer Friendly
I’ve made this delicious salad many times. I add crushed Chili Cheese Fritos right before serving. Absolutely amazing!!!!
If I use fresh corn, should I cook it first or eat it uncooked? This looks delicious as all of your recipes.
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.