Creamy, Cold Corn Salad

Summer heat calls for dishes that don’t require turning on the oven.

This corn salad has become my go-to side dish when temperatures soar and I need something that tastes fresh, satisfying, and takes minutes to throw together.

The beauty of this recipe lies in its simplicity.

Sweet corn kernels get tossed with a creamy dressing that strikes the perfect balance between tangy and rich.

It’s the kind of dish that disappears quickly at potlucks and backyard barbecues, yet it’s substantial enough to serve as a light lunch on its own.

What makes this salad special is how the flavors develop as it chills.

The corn releases its natural sweetness, the herbs brighten everything up, and the dressing brings it all together into something that tastes like summer in a bowl.

Why You’ll Love This Recipe

It’s ridiculously easy. No cooking required beyond boiling water for the corn, and you can even use frozen corn kernels if you prefer. The whole thing comes together in about 15 minutes.

It gets better with time. This salad actually improves after sitting in the fridge for a few hours. The flavors meld together beautifully, making it perfect for meal prep or preparing ahead for gatherings.

It’s incredibly versatile. Serve it alongside grilled meats, pack it for picnics, or eat it straight from the bowl while standing in your kitchen. It works as a side dish, a light lunch, or even a healthy snack.

Everyone loves it. I’ve yet to meet someone who doesn’t enjoy this combination of sweet corn and creamy dressing. It’s crowd-pleasing without being boring.

Ingredients

For the salad:

• 6 cups fresh corn kernels (about 6-8 ears) or 6 cups frozen corn, thawed
• 1/2 cup red bell pepper, diced small
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 green onions, sliced thin

For the dressing:

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice (about 1 large lime)
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)

Instructions

1. Prepare the corn. If using fresh corn, bring a large pot of salted water to boil. Add corn and cook for 3-4 minutes until bright yellow and tender. Drain and rinse with cold water to stop cooking. Once cool enough to handle, cut kernels from cobs. If using frozen corn, simply thaw and drain well.
2. Make the dressing. In a small bowl, whisk together mayonnaise, sour cream, lime juice, honey, cumin, salt, pepper, and smoked paprika until smooth.
3. Combine everything. In a large bowl, combine corn kernels, diced red bell pepper, red onion, cilantro, and green onions. Pour the dressing over the mixture and toss until everything is well coated.
4. Chill and serve. Cover and refrigerate for at least 2 hours before serving. The salad will keep in the refrigerator for up to 3 days.

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