Ingredients
Scale
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
- 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.
- Make the dressing. In a small bowl, whisk together mayonnaise, sour cream, lime juice, honey, cumin, salt, pepper, and smoked paprika until smooth.
- 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.
- 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.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 5 minutes
