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!
We love to pair this cold corn salad with a Grilled Skirt Steak or Cowboy Burgers!
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 Recipe
This is not your average corn salad recipe. It’s cool and creamy with the perfect pop of fresh corn in each bite. I brought this super simple corn salad to a potluck the other day and it was gone in minutes!
Ingredients Needed for Cold Corn Salad:
Here’s the basic list of ingredients you’ll need in order to make this simple corn salad recipe. As always, you can find the full list of ingredients in the printable recipe card below.
- 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 – 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.
How To Make Creamy Corn Salad
All you really need to do is toss all the ingredients into a large bowl and stir to combine.
Keep the corn salad covered and chilled in the fridge until ready to serve. Stir again just before serving.
PRO TIP: If you would like to use fresh corn, simply boil the corn cobs for about 3 minutes, remove and let cool slightly. Then carefully remove the kernels. You should need about 5 to 6 ears of corn (about 6 cups of kernels)
Can I Make Ahead?
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
More Corn Recipes To Try
We’re super fans of corn in this house! It’s always so affordable in the summer months and my kids go crazy for it. Here are a few more of our favorite ways to use it!
- Creamy Mexican Corn Salad
- Zucchini Corn Fritters
- Easy Corn Pudding Casserole
- Mexican Grilled Corn (Elote)
You’re going to love the flavors in this cool and creamy side dish!
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
PIN THIS IMAGE TO SAVE THE RECIPE:
How would you thicken the sauce if it gets to watery from sitting too long in the fridge or whatever?
Add more yoghurt and mayo??
Love the recipe – easy to make and tastes awesome!
Lex
This is absolutely the BEST corn salad I have ever had. It is beyond delicious and I will be making this again, and again, and again.
I made your creamy corn salad for my daugthters thanksgiving potluck at her job and everyone loved it!!! and went crazy for it everyone was asking for your recipe . so i shared it with her co workers it was very good i loved it as well im’ doing it again for thanksgiving for my family im looking foward for more of your recipes thank you.
That’s so great to hear! I’m glad everyone enjoyed it!
Do I have to cook the frozen corn before I use it or just thaw and drain
My boyfriend loved this! I made it wish our bbq New york strips and it was a perfect side dish. It has very bright notes and is very fresh tasting. The red bell pepper adds a lot of tartness and earthiness and the jalapeno really just puts it over the edge of brightness. I’ll be making it again.
This went from a 2 star to a 5 with the addition of the juice of one lime, an additional 1/4 teaspoon cumin, and lots more salt and pepper.
Absolutely delicious! I’m always asked to bring this dish to potlucks and parties since I started making it last year.
This is delicious. I did add grated cheddar cheese, fajita seasoning and salsa Verde to it to make it amazingly delicious! This is the first time I have made it. I will definitely be fixing this again. Thank you for sharing.
This will be a dish I make often. Very simple, staple ingredients and delicious.
Love your recipes!
Made this delicious corn side dish for our Father’s Day get together this year. It was the perfect compliment to grilled steaks, chicken, and sausages and super quick to throw together! I mede mine with fresh sweet corn. Absolutely delicious. Will be hanging on to this one for sure!
Can’t wait to try this. I missed it somewhere …. did you post the link for the food scraper?
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!
Hi
I use Primal Kitchen avocado mayonnaise, no coconut. It came out awesome!
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?
Regular corn or sweet corn?
I would use sweet corn, but either would work great!
Looks yummy and I cant wait to make it!
Hope you enjoy it Kathy!
Can you replace the mayo with something? If so, what would be a good substitute?
This creamy salad looks delicious and healthy to eat.Thank you for this blog,i found out this beautiful recipe.
Hope you enjoy it!
Could you substitute the frozen corn for drained canned corn? Maybe just chill it first if serving right away
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!
I have made your recipe several times and the only issue we have with it is that it is hard to get it to the table!!! We keep eating it at the counter while we are making it! It is seriously good.
I use frozen corn for convenience and green onion because I always have that on hand.. We don’t care for jalapeños so we kick it up with paprika. Thank you for this easy, delicious treat.
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.