Description
This crack corn salad is the ultimate summer side dish—fresh, creamy, and downright addictive. With juicy corn kernels, crunchy vegetables, and a zesty dressing, it’s the perfect refreshing delight for BBQs, picnics, or weekday lunches.
Ingredients
Scale
- 4 cups fresh corn kernels (or frozen, thawed)
- 1 red bell pepper, diced
- 1 cucumber, chopped
- 1/2 red onion, finely diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta, cheddar, or cotija cheese
- 1/4 cup chopped cilantro or parsley
- 1/3 cup mayonnaise or Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Cook corn by boiling, steaming, or grilling until tender. If grilling, lightly char for extra flavor. Cut kernels from cob and cool.
- In a large bowl, combine corn, bell peppers, cucumber, tomatoes, red onion, and cheese.
- In a small bowl, whisk together mayonnaise or yogurt, olive oil, lime juice, salt, and pepper.
- Pour dressing over the salad ingredients and toss until everything is well coated.
- Cover and chill for at least 30 minutes before serving to let the flavors meld.
- Serve cold as a side dish, in lettuce cups, or with tortilla scoops for a party salad.
Notes
For a spicy kick, add diced jalapeno or a sprinkle of chili powder. Swap mayo for olive oil or Greek yogurt for a lighter version. Best enjoyed within 2–3 days when stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg