Sweet Corn Salad

Save this recipe on:

I’ve made this Sweet Corn Salad more times than I can count, and each time it disappears faster than I can set it on the table. There’s just something about the mix of crisp corn, creamy dressing, and crunchy bits of bell pepper that feels like summer in a bowl. It’s one of those recipes that’s so simple yet so satisfying, and it always manages to steal the spotlight at any gathering—BBQs, potlucks, or even just quiet dinners at home.

What I love most about this salad is how easily it comes together. You can use fresh, canned, or frozen corn, and with just a few other ingredients, you’ve got a refreshing side dish that pairs beautifully with grilled meats or sandwiches. I keep the seasonings minimal so the sweetness of the corn really shines through, and I always finish it with a handful of chopped parsley for a pop of color and freshness.

---

Why You’ll Love This Sweet Corn Salad

This salad hits all the right notes—it’s creamy, slightly sweet, tangy, and has a lovely crunch. It’s also incredibly versatile: you can make it ahead of time, scale it up for a crowd, or adjust it based on what you have in your fridge. It works as a standalone side, a filling for lettuce wraps, or even spooned over grilled chicken or tacos. Whether you’re trying it for the first time or returning to a favorite, this dish never disappoints.

---

What Kind of Corn Works Best for Sweet Corn Salad?

I’ve tried this salad with just about every kind of corn, and honestly, they all work beautifully—it just depends on what you have on hand. Fresh corn off the cob is unbeatable when it’s in season—crisp, juicy, and naturally sweet. But don’t hesitate to use canned or frozen corn either. Canned corn is super convenient and still delivers great flavor, especially when drained well. Frozen corn is a nice in-between—it’s picked at peak ripeness and retains that summery taste when thawed properly.

If you go with fresh, I recommend boiling or grilling the ears briefly before slicing off the kernels. That little bit of cooking brings out the corn’s natural sugars. And if you’re really in a pinch, canned corn with a quick rinse will still taste amazing once it’s mixed with the creamy dressing and veggies.

---

Options for Substitutions

This salad is so forgiving and flexible, you can easily tailor it to suit your preferences or pantry stock.

• Greek Yogurt instead of Sour Cream: If you’re looking to cut a little fat or want some extra tang, plain Greek yogurt works well in place of sour cream.
• Red Bell Pepper: Not a fan of red peppers? Use green, yellow, or even diced jalapeños if you like a little heat.
• Parsley: Swap it out for cilantro or fresh chives for a different herbal note.
• Add Cheese: Crumbled cotija or feta adds a lovely salty punch—highly recommended if you’re feeling indulgent.
• Vegan Version: Use a plant-based mayo and sour cream to make it completely dairy-free without compromising the creaminess.

With just a few tweaks, you can make this Sweet Corn Salad your own, which is part of what makes it such a staple in my kitchen.

---

Ingredients for This Sweet Corn Salad

Each ingredient in this salad brings something essential to the mix—whether it’s texture, creaminess, or that signature fresh crunch. Here’s what goes into the bowl:

• Corn Kernels – The heart of the salad. Use fresh, canned, or frozen corn for that juicy sweetness and tender bite.
• Red Bell Pepper – Adds vibrant color and a crisp texture that balances out the softness of the corn.
• Mayonnaise – Gives the salad its creamy base and rich flavor.
• Sour Cream – Adds tang and smoothness to complement the mayo, creating a balanced, luscious dressing.
• Fresh Parsley – A bright, herbaceous finish that livens up every bite.
• Salt and Pepper – Simple but crucial. They bring out all the natural sweetness of the corn and tie the flavors together.
• Optional Add-Ins – Feel free to toss in diced onions, jalapeños, or a splash of lime juice for extra zing if you’re feeling adventurous.

This ingredient list is short, sweet, and super accessible—exactly what a great summer salad should be.

---

Step 1: Prepare the Corn

If you’re using fresh corn, boil or grill the ears for 2–3 minutes, then cool and slice off the kernels. For canned corn, drain and rinse well. If using frozen corn, thaw and pat dry to avoid excess moisture.

---

Step 2: Dice the Bell Pepper

Chop the red bell pepper into small, even pieces. This helps it distribute nicely throughout the salad and adds that perfect crunch in every bite.

---

Step 3: Make the Dressing

In a large bowl, whisk together the mayonnaise, sour cream, salt, and pepper. This creamy base is what binds everything and gives the salad its signature richness.

---

Step 4: Combine Everything

Add the corn and diced bell pepper into the bowl with the dressing. Gently stir until everything is evenly coated and well mixed.

---

Step 5: Add Fresh Herbs

Sprinkle in the chopped fresh parsley and fold it into the salad. Taste and adjust seasoning if needed.

---

Step 6: Chill and Serve

Cover the bowl and refrigerate for at least 30 minutes. Chilling helps the flavors meld and makes the salad extra refreshing. Serve cold and enjoy!

---

How Long to Cook the Sweet Corn Salad

This dish doesn’t require much actual cooking—just a bit of prep depending on your corn choice. If using fresh corn, boiling or grilling it takes about 3 to 5 minutes. Canned and frozen corn need no cooking, just draining or thawing. Once your ingredients are ready, the salad comes together in under 10 minutes. For the best flavor, let it chill for 30 minutes before serving.

---

Tips for Perfect Sweet Corn Salad

• Use Cold Corn: Whether fresh, frozen, or canned, make sure the corn is cool or at room temp before mixing. Warm corn can make the dressing runny.
• Don’t Skip the Chill Time: Letting the salad sit in the fridge for a bit really brings the flavors together and thickens the dressing.
• Finely Chop Add-ins: Small, evenly chopped peppers and herbs mix better and ensure every bite has a little of everything.
• Taste Before Serving: After chilling, give it one more taste to adjust the salt or add an extra squeeze of lime juice.
• Make It Ahead: This salad holds up well for hours, so it’s a great make-ahead dish for cookouts or meal prep.

---

Watch Out for These Mistakes While Cooking

• Skipping the Drain Step: If you’re using canned or thawed frozen corn, be sure to drain it well. Extra water will dilute the dressing and make the salad soggy.
• Overcooking Fresh Corn: Boiling or grilling for too long can turn fresh corn mushy and lose that crisp, sweet bite.
• Overmixing the Salad: Stir gently to keep the corn and veggies from getting smashed, especially after adding the dressing.
• Too Much Dressing: Start with less and add more as needed—you want the salad creamy, not swimming.
• Forgetting to Chill: Warm salad isn’t nearly as refreshing. Give it time in the fridge to let all the flavors mingle.

---

What to Serve With Sweet Corn Salad?

Grilled Chicken

The smoky flavor of grilled chicken pairs perfectly with the creamy, sweet crunch of this salad.

BBQ Ribs

Corn salad is a classic side for sticky, saucy ribs—it helps cut the richness and adds a fresh contrast.

Fish Tacos

Spoon this salad into or alongside fish tacos for a pop of color and flavor.

Burgers

Whether beef, veggie, or turkey, a scoop of sweet corn salad on the side is a summer BBQ must.

Grilled Shrimp Skewers

The bright and cool salad pairs beautifully with spicy or citrus-marinated shrimp.

Baked Potatoes

For a hearty combo, serve it next to fluffy baked potatoes—or even spoon it on top with a sprinkle of cheese.

Pulled Pork Sandwiches

This salad adds a creamy, crunchy bite that complements the soft, smoky meat.

Picnic Sandwiches

From ham and cheese to turkey clubs, it’s a simple but flavorful side for any cold sandwich spread.

---

Storage Instructions

Sweet Corn Salad stores like a dream, making it perfect for prepping ahead. Simply transfer any leftovers into an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. Just give it a quick stir before serving again—some of the dressing might settle at the bottom.

Avoid freezing, though—the creamy dressing doesn’t hold up well to freezing and thawing, and the texture of the vegetables can turn watery.

---

Estimated Nutrition

Here’s an approximate breakdown per serving (based on 6 servings total):

• Calories: 180
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 220mg
• Carbohydrates: 17g
• Fiber: 2g
• Sugar: 5g
• Protein: 2g

This will vary slightly depending on your ingredient choices—especially if you swap in yogurt or use reduced-fat versions of mayo or sour cream.

---

Frequently Asked Questions

What type of corn is best for this salad?

Fresh, canned, or frozen corn all work great! Fresh is best when in season, but canned and frozen are convenient and tasty too.

Can I make Sweet Corn Salad ahead of time?

Absolutely. It’s even better after chilling for a few hours, which gives the flavors time to meld.

Is this salad served warm or cold?

Always serve it cold or chilled. It’s most refreshing that way and the dressing stays creamy.

Can I make it dairy-free?

Yes! Just use dairy-free versions of mayo and sour cream. The texture and flavor still turn out beautifully.

How do I add some heat to this salad?

Dice in some jalapeños or add a pinch of cayenne or smoked paprika to the dressing for a spicy kick.

Can I add protein to make it a main dish?

Sure! Grilled chicken, black beans, or chopped hard-boiled eggs turn it into a light but satisfying meal.

Will the salad get soggy if I make it too far in advance?

It holds up well for a day or two. Just stir it before serving and maybe refresh it with a little extra dressing or herbs.

What’s the best way to serve this at a BBQ?

Keep it chilled until it’s time to eat. You can even nest the serving bowl inside a larger bowl of ice to keep it cool longer outdoors.

---

Conclusion

Sweet Corn Salad is the kind of dish that brings comfort, flavor, and flexibility all in one bowl. Whether you make it for a family dinner or a big outdoor feast, it delivers on taste and ease. Creamy, crunchy, sweet, and fresh—it’s everything you want in a summer side dish. Keep it simple or dress it up with extras, and it’s sure to become a staple on your warm-weather menu.

---

Print

Save this recipe on: