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Creamy Corn Salad in a white bowl with fresh corn, red pepper, and creamy dressing
Taha Ayad

The Creamy Corn Salad

This Creamy Corn Salad stays rich, cold, and never watery. Made with fresh corn and a balanced dressing, it’s perfect for meal prep and cookouts.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 6 ears corn on the cob
  • 1 red bell pepper
  • ½ red onion
  • 2 tbsp parsley
  • ½ cup mayonnaise
  • ⅓ cup sour cream
  • 2 tbsp apple cider vinegar
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 tsp salt
  • pinch cayenne pepper

Method
 

  1. Cook corn in salted water until just tender
  2. Cool corn completely
  3. Cut kernels off the cob
  4. Mix mayonnaise, sour cream, vinegar, and seasonings
  5. Fold corn and vegetables into dressing
  6. Chill before serving

Notes

  1. Let corn cool fully before mixing
  2. Chill at least 2 hours for best texture
  3. Do not freeze the finished salad
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