Description
A creamy, refreshing Sweet Corn Salad that combines crisp corn, colorful bell peppers, and a tangy dressing. It’s the perfect summer side for BBQs, picnics, or light meals.
Ingredients
3 cups corn kernels (fresh, canned, or frozen)
1 medium red bell pepper, diced
1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. If using fresh corn, cook briefly (boil or grill) for 3–5 minutes, then cool and slice off kernels. If using canned, drain well. If frozen, thaw and pat dry.
2. Dice the red bell pepper into small, even pieces.
3. In a large bowl, whisk together mayonnaise, sour cream, salt, and black pepper to create the dressing.
4. Add corn and diced bell pepper into the bowl. Stir gently until evenly coated.
5. Fold in the chopped parsley and adjust seasoning if needed.
6. Cover and refrigerate the salad for at least 30 minutes before serving to enhance flavor and texture.
Notes
Use Greek yogurt instead of sour cream for a tangier and lighter option.
Add a pinch of cayenne or diced jalapeño if you like a bit of heat.
Make it ahead of time—the flavors only get better after a few hours in the fridge.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: corn salad, summer salad, BBQ side, creamy corn salad