Creamy Corn Salad

A bright and creamy corn salad that combines sweet corn, crisp bell peppers, and a tangy dressing, perfect for summer gatherings and potlucks.

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Prep Time 10

Total Time 1 10

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: American, Tex-Mex

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

4 cups corn (fresh kernels, canned and drained, or frozen and thawed) If using fresh corn, cut kernels off the cob.
1 cup mayonnaise Substitute Greek yogurt for a lighter option.
1/2 cup sour cream Or use an equal amount of plain yogurt.
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1/4 cup chopped red onion Soak in cold water for 5 minutes to mellow if desired.
1/2 cup shredded cheddar cheese Sharp or mild, as you prefer.
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Method

Preparation

Put the corn in a large mixing bowl.
Add the mayonnaise and sour cream. Stir until the corn is evenly coated.
Fold in the diced red and green bell peppers and the chopped red onion. Mix gently.
Sprinkle in the shredded cheddar cheese and combine with a light hand so the salad stays fluffy.
Taste, then season with salt and pepper. Adjust to your preference.
Cover and chill in the refrigerator for at least 1 hour so the flavors meld.
Before serving, give it a quick stir and garnish with fresh cilantro if you like.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 20gProtein: 5gFat: 18gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 4g

Notes

Store in an airtight container in the refrigerator and consume within 3 to 4 days. For safety, do not leave the salad at room temperature for more than 2 hours. Freezing is not recommended because dairy and fresh veggies change texture when frozen and thawed.

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