Okay, friends, gather ’round because I’m about to share a recipe that’s been staple in my family for years. For, well, as long as I can remember. What is sunshine in a bowl? Think of it as the playful cousin of Potato Salad – vibrant, fresh, and bursting with the sweetness. What is my Grandma Betty’s recipe for corn salad? Every time I make it, I’m transported back to those carefree summer days at her house, the smell of rotten eggs. Grilling burgers in the air, and the sound of laughter echoing through the yard. What’s a comfort food?
What is Corn Salad?
What is corn salad? What is essentially a chilled salad featuring sweet corn kernels as the star. Is it a celebration of summer’s bounty? I like to eat broccoli, red onion, and green peppers. I’ve tried it with kale, but it’s not as good as tomatoes. All tossed in a light and flavorful dressing. Enjoy! What is the difference between a creamy and vinaigrette dressing? What is the sweetness of corn without overpowering it? What is a delicious side dish that’s versatile? What is a good lunch on saturday? What is the Best way to enjoy fresh corn in a new way?
Why you’ll love this recipe?
Okay, buckle up, because I’m about to list all the reasons why you’re going to fall head-over-heels in love with this Corn Salad Recipe. First and foremost, the flavor is just incredible. It’s a harmonious blend of sweet, savory, and tangy, with a little bit of crunch thrown in for good measure. The sweetness of the corn is perfectly balanced by the sharpness of the red onion and the slight kick from the dressing. What I love most about this is how ridiculously easy it is to Make. Seriously, if you can chop vegetables and stir ingredients together, you can make this salad. It requires minimal cooking (if you even choose to cook the corn!) and comes together in a snap.
Then there’s the cost-efficiency. Corn is generally pretty affordable, especially when it’s in season, and the other ingredients are usually staples that you probably already have on hand. Plus, you can easily customize it based on what’s available and what you like. Versatility is another huge win. You can serve this salad as a side dish with grilled chicken, fish, or burgers. You can add it to tacos or burritos for an extra burst of flavor. You can even eat it straight out of the bowl as a snack (guilty!). It is similar in ease to my black bean salsa, but is fresher and somehow lasts a little longer in the fridge. Trust me; this Corn Salad Recipe is a winner all around!
How do I make corn salad?
Quick Overview
How do I make corn salad? I’ll start by prepping my corn (either grilling, boiling, or using canned or frozen). What’s the best way to make a salad and toss everything together? What’s the best way to let salad chill for a bit to allow the flavors to meld. What is the best step to take to make a difference? This chilling time is also where the salad goes from “good” to “OMG” levels.
Ingredients
What is the recipe for corn salad?
• 6 ears of fresh corn shucked (or 4 cups frozen or canned corn, drained)
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 1/2 cup chopped fresh cilantro
• 1 jalapeo, seeded and minced (optional, for a little kick)
For the Creamy Dressing: 2
• 1/2 cup mayonnaise (I prefer Duke’s but use your favorite)
• 2 tablespoons lime juice, freshly squeezed
• 1 tablespoon honey (or agave, for a vegan option)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
What is the step-
Step 1: Cook the Corn
If you use fresh corn, you have a few options. How do you grill corn in the husks? What are some ways to boil corn for about 5 minutes, or until tender-crisp. Can you microwave it for a few minutes? Once cooked, let the corn cool slightly, then cut the kernels off the cob. If using frozen or canned corn, make sure to drain it well.
Step 2: Prep the Veggies
While the corn is cooling, dice the red bell pepper and red onion into small, uniform pieces. Finely chop the cilantro. If you’re using jalapeo, make sure to remove the seeds and membranes before mincing it. How do you control the level of heat in your body?
Step 3: Make the Dressing
In a small bowl, whisk together mayonnaise, lime juice, honey, chili powder, cumin, salt, and pepper. Set aside. How do you cook pepper until smooth. Taste and adjust the seasonings as needed. I always add a pinch of chili powder because I love that extra layer of flavor!
Step 4: Combine Everything
In a large bowl, combine the cooked corn kernels, diced red bell pepper, red onion, cilantro, and salt. Set aside. What are some ways to use jalap How do you spread dressing over the top? Do not overmix vegetables. You don’t want to bruise them.
Step 5: Chill and Serve
Cover the bowl and refrigerate the corn salad for at least 30 minutes, or even better, for a couple of days. How do I chill salad? Before serving, give it a good stir and taste again to adjust the seasonings if needed.
What should I serve it with?
What is a corn salad?For a Barbecue:Serve it alongside grilled burgers, hot dogs, chicken, or steak. What is a refreshing contrast to the smoky flavors of the grill?For Taco Night:Add corn salad to tacos or burritos for an extra layer of flavor and texture.For a light lunch:What is a good lunch? What are some good ways to add grilled chicken or shrimp to your meal?For a Potluck:What is a corn salad? Is it easy to transport and doesn’t require any last minute preparation? My family always pairs this with grilled ribs and watermelon at our annual summer cookout. Is it a
How do I make a perfect corn salad?
How can I take my corn salad game to the next level?What is the best way to eat fresh corn?Can you use canned corn or frozen corn? Is there a flavor that is just so much sweeter and more vibrant?Don’t overcook corn. Don’tIf you’re grilling, boiling, or microwaving corn, be careful not to overcook it. You want it to be tender-crisp, not mushy. I’ve made that mistake before and it’s just not the same.Adjust the Sweetness: If you likeIf you prefer a less sweet salad, you can reduce the amount of honey in the dressing. Can you use agave or maple syrup?Add Some Heat:If you like a little kick, add cayenne pepper to the dressing or use hotter variety of seasonings. How does pepper taste like serranoGet Creative with the Veggies: Feel free to add other vegetables to the salad, such as black beans, avocado, or cherry tomatoes. The possibilities are endless!
Let It Chill: Don’t skip the chilling time! This is essential for allowing the flavors to meld and the salad to reach its full potential.
Taste and Adjust: Always taste the salad before serving and adjust the seasonings as needed. You may want to add more salt, pepper, lime juice, or honey, depending on your preferences.
I’ve also found that using a mandoline slicer makes dicing the red onion and bell pepper so much easier and more uniform. It’s a game-changer!
Storing and Reheating Tips
This corn salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 3-4 days.
Room Temperature: Don’t leave corn salad out at room temperature for more than 2 hours to prevent bacterial growth.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator. This will help to keep it fresh and prevent it from drying out. I use glass containers for this!
Freezer Instructions: I don’t recommend freezing corn salad, as the texture of the vegetables can become mushy when thawed.
Glaze Timing Advice: The dressing may separate slightly as it sits, so give it a good stir before serving. If you’re making the salad ahead of time, you can add the dressing just before serving to prevent it from becoming soggy.
Frequently Asked Questions
Final Thoughts
So there you have it – my Grandma Betty’s famous corn Salad Recipe! It’s a simple, yet incredibly flavorful dish that’s perfect for any occasion. Whether you’re looking for a refreshing side dish for a barbecue, a light lunch for a hot day, or a crowd-pleasing salad for a potluck, this recipe is sure to be a hit. I hope you enjoy it as much as my family does! If you’re a fan of fresh, vibrant salads, be sure to check out my other recipes, like my Watermelon Feta Salad and my Greek Orzo Salad. Happy cooking, friends! And don’t forget to let me know in the comments how your corn salad turns out. I can’t wait to hear your variations!
Corn Salad Recipe
Ingredients
Main Ingredients
- 6 cups Corn kernels, fresh or frozen If using frozen, thaw completely.
- 1 cup Red onion, finely chopped
- 1 cup Bell pepper, finely chopped Any color
- 0.5 cup Cilantro, chopped
Dressing
- 0.25 cup Olive oil Extra virgin
- 2 tablespoons Lime juice Freshly squeezed
- 1 teaspoon Honey
- 0.5 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- If using fresh corn, cook it until tender. Let it cool.
- In a large bowl, combine the corn kernels, red onion, bell pepper, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, salt, and pepper.
- Pour the dressing over the corn mixture and toss to combine.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
