Also known as creamy corn salad, sweet corn salad, and fresh corn salad, this corn salad is one of those recipes you like to make during the summer months because it is so easy and fast, and you do not have to cook anything. Just gather the simple ingredients and toss them in a large bowl. Chill and serve as side dish cuisine, appetizer, dip, or even a full meal.
This dish is the perfect family dinner if you add some sliced grilled steaks, chicken, or pork. The great flavor comes from all the different fresh garden herbs and veggies. With crunchy corn, savory bacon, the spicy tang of jalapeno, and rich creamy homemade ranch dressing, you will be hooked on this easy corn salad the first time you try it!
Other serving ideas
- Add your favorite vegetables to your corn salad such as red bell pepper, broccoli florets, cherry tomatoes, red onion, shredded carrots, and crisp cucumbers. An English cucumber would be perfect.
- You can also add other ingredients like black beans, cilantro, chickpeas, or edamame.
- For more flavors, add your favorite fresh herbs like fresh parsley, oregano, fresh basil, thyme, and smoked paprika.
- Cooking out on the grill? Try using grilled corn for your salad. Just make sure it is cool first.
- Feel free to use your own favorite cheese instead of or in addition to cheddar cheese. Some of our favorites are feta cheese, parmesan, queso fresco, brie, and mozzarella.
- If you are not a big fan of spicy food, leave out the jalapeno.
Other salad dressings to try
In our corn salad recipe, we use our homemade ranch dressing. But any kind of salad dressing goes with this absolutely delicious corn salad recipe from blue cheese to Italian. You could also just use one of these mixtures.
- White wine vinegar, black pepper, and olive oil
- Lemon juice, apple cider vinegar, and honey
- Balsamic vinegar with green onion
- Rice vinegar and garlic powder
- If you like a sweeter salad, try a dusting of brown sugar and honey
Frequently asked questions
Why do they call it a salad?
Most people think of lettuce and tomatoes when they think of salads but since this recipe has neither, why do they call it a salad? If you look up the definition of salad, it says it is a cold dish with mixed vegetables seasoned with oil, vinegar, or dressing. So, just like with tuna salad or chicken salad, you do not need lettuce and tomato for it to be a salad.
Do I have to use fresh corn for this salad?
No. You can use frozen corn, canned corn, or even leftover corn from last night’s dinner. Just make sure it is cold. You do not want warm or hot corn in your salad, or it will need to be chilled. It should be crispy with a crunch in every bite. If you are using fresh corn, just boil it for three minutes and then let it cool.
Why is my salad runny?
You may not have drained the corn well enough. Make sure you drain your canned corn or any corn you have boiled. Take all the corn out of the pot and let them drain while they cool. Having too much moisture in your corn will make your salad watery. Or it could be the salad dressing ingredients making it runny. Do not use as much liquid and be sure to stir well after chilling.
How can I make this salad healthier?
Corn salad has some very healthy ingredients that make this a great recipe for those on a special diet or who just like to eat healthy. However, there are some things you can change to cut the fat and calories from this dish. For example, you can leave out the bacon and cheese. Also, the ranch dressing can be made lighter by replacing the mayo and sour cream with Greek yogurt and using skim milk.
How long can I store this corn salad?
Your leftover corn salad has to be refrigerated within two hours of making it. You should put it in an airtight container, and it will stay fresh in the fridge for about four or five days. You could also freeze it. Just put it in a freezer bag or some other freezer-safe container and you can freeze it for up to three months.
What are the nutrition facts in this recipe?
Each serving has 415 calories, 30 grams of fat, and 8 grams of saturated fat. You’ll also get 39 mg cholesterol, 24 grams carbohydrates, 627 mg sodium, and 5 grams sugar. But you also get 93 mg calcium, 10 mg of vitamin C, 390 units of Vitamin A, 353 mg potassium, 2 grams fiber, and 14 grams protein.
Tips and tricks
- You can make your corn salad a day ahead of time but not too soon or the corn will get soggy.
- Serve salad dressing in a separate bowl so guests can add what they like.
- Do not forget to season with salt and pepper to taste.
- To cut corn kernels off your corn on the cob, chop your cobs in half and you can stand them up while you run the knife down the side.
- If you cook corn first, be sure not to overcook it or it will not be as sweet. It can also get mushy.
- Chop everything as uniformly as you can so you get all the flavors in every bite.
- If you are looking for more corn recipes, check out our blog.
