Creamy Corn Salad – Easy Summer Side Dish Recipe
This Creamy Corn Salad is the perfect cold side dish for summer! It’s packed with sweet corn, fresh veggies, and a creamy dressing with a hint of lime and taco seasoning. Quick to make and even better after it chills.Tthis one’s made for BBQs, potlucks, and easy summer meals.
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When the heat cranks up down here, this Creamy Corn Salad comes in like a breeze off the bayou. Sweet corn, crunchy bell pepper, a little jalapeño sass, and a creamy dressing kissed with lime and taco seasoning This bowl of goodness doesn’t last long at a backyard bash. It’s the kind of dish that has folks hovering by the picnic table, pretending they’re just “checking on it.” And if you’re building out a full BBQ spread, don’t miss my Macaroni Salad,because no one ever complained about too many cold sides on a hot day
Read more: Creamy Corn Salad – Easy Summer Side Dish RecipeWhy You’ll Love This Creamy Corn Salad
- Quick and easy: Comes together in under 15 minutes!
- Perfect make-ahead: Tastes even better after it chills.
- Crowd favorite: Great for BBQs, potlucks, and holidays.
- Customizable: Add cheese, bacon, or black beans if you’re feeling fancy.
- Cold and refreshing: A perfect summer side dish.
What you will need to make this Corn Salad Recipe :
- 2 pounds frozen corn, thawed
- 1 cup diced red bell pepper
- 1/4 cup red onion, diced
- 2 tablespoons jalapeños, diced
- 1/4 cup chopped cilantro
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon taco seasoning
- 1 tablespoon lime juice
- Kitchen knife -Tap here for my favorote
- Chopper -Not a requirement but makes your life easier
- Mixing bowls
- Whisk -Tap here for my Favorite Rada Whisk
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Check out this quick video on how to make Creamy Corn salad !
Let’s Make Corn Salad !
- 1-Defrost the coern and place it in a large mixing bowl . Toss the corn with the diced red bell pepper , diced red onion , diced jalapeno and cilatro.
- 2– In a small bowl add the sour cream , mayo, taco seasoning , and lime juice .
- 3– Whisk together until combined
- 4-Add the dressing to the corn mixture .
Gently fold the creamy dressing into the corn mixture, stirring until everything is evenly coated and bursting with color and flavor.
Tips & Variations
- Add seasonal veggies: Toss in diced cucumbers, cherry tomatoes, or even zucchini for a fresh summer twist.
- Crank up the heat: Leave the seeds in your jalapeños or add a dash of hot sauce for a spicier kick.
- Make it cheesy: Stir in shredded cheddar or crumbled Cotija cheese for extra richness.
- Go smoky: Add a pinch of smoked paprika or a handful of crispy bacon bits
- Lighten it up: Swap the mayo for Greek yogurt to cut back on fat without losing creaminess.
If you want other side ideas for your next BBQ check these out :
- Macaroni Salad
- Southern Baked Beans
- Sugar Free Cole Slaw
- Southern Deviled Eggs
- Soutthern Style Potato Salad
Whether you’re hosting a backyard BBQ, heading to a potluck, or just need an easy make ahead side This Creamy Corn Salad checks all the boxes cool, flavorful, and downright addictive. With just a few simple ingredients and a pop of zesty taco seasoning, it’s a dish folks will ask for again and again. So go ahead scoop it up and savor every bite, and maybe grab seconds before it’s all gone!
Creamy Corn Salad
Ingredients
- 2 pounds corn frozen
- 1 cup red bell pepper diced
- 1/4 cup red onion diced
- 2 Tablespoons Jalapeno Diced
- 1/2 cup mayo
- 1/2 cup sour Cream
- 1 Tablspoon Taco Seasoning
- 1/4 cup cilantro chopped
- 1 Tablespoon Lime juice
Instructions
- Defrost corn either by running cold water over it or placing it in the frisge overnight . Once it is defrosting place in a large mixing bowl2 pounds corn
- Add the red onion , red bell pepper, jalapeno ,and cliantro to the corn and toss together .1 cup red bell pepper, 1/4 cup red onion, 2 Tablespoons Jalapeno, 1/4 cup cilantro
- In a small wisk together the mayo, sour cream , taco seasoning and Lime Juice1/2 cup mayo, 1/2 cup sour Cream, 1 Tablespoon Lime juice, 1 Tablspoon Taco Seasoning
- Gently fold the creamy dressing into the corn mixture, stirring until everything is evenly coated and bursting with color and flavor.
- This is ready to serve immediatley but better after it chills for a few hours .
- Store in a covered container for 2-3 days in the fridge .
Video
Notes
Nutrition
Frequently asked Questions
Yes, I would boil it for about 5 minutes and take it off the cob.
Absolutely! In fact, it tastes even better after chilling for a few hours. Just give it a good stir before serving.
Stored in an airtight container, it will stay fresh for up to 3 days. It’s best served cold straight from the fridge.
It pairs perfectly with grilled meats, BBQ ribs, burgers, or as part of a potluck spread.
