Corn Salad: Easy & Delicious Recipe
Summer Potluck Favorite Side Dish.
A bright, crunchy corn salad with a simple homemade dressing. Perfect for BBQs and potlucks.
I remember bringing this to a neighborhood potluck years ago. I almost didn't, thinking it was too simple. I set it down next to all these elaborate dishes and felt a little shy about it. But by the end of the evening, my bowl was scraped clean. Someone came up to me and said, 'I don't know what you put in that corn salad, but it was the first thing I went back for.' It’s funny how the simplest things, made with a little care, can bring the most joy.
Why You'll Love This Corn Salad
- •It takes just 15 minutes to throw together. So easy.
- •The perfect balance of sweet, creamy, tangy, and crunchy.
- •It's a total crowd-pleaser at potlucks and BBQs.
- •You can make it ahead of time—it actually tastes better that way.
- •It's so versatile. Add beans, avocado, or cheese to make it your own.
- •That homemade dressing is simple but feels so special.
Wow. I made this for our family BBQ, and everyone asked for the recipe. That dressing is absolute magic. It’s so fresh and light, and it’s officially my new go-to side dish for, well, everything!
Essential Ingredient Guide
- Corn: Fresh is wonderful when it’s in season, but honestly, good-quality frozen or canned corn works beautifully here. Just be sure to drain or thaw and pat it dry so your salad isn't watery.
- Red Onion: I love the mild sweetness and color of red onion. If you find its flavor too sharp, you can soak the diced onion in cold water for 10 minutes, then drain well. It mellows it out perfectly.
- Fresh Lime Juice: Please use fresh-squeezed lime juice if you can. The bottled kind just doesn't have the same bright, zesty flavor that makes the dressing sing. It’s a small step that makes a huge difference.
Complete Cooking Process
- First, just get everything out on the counter. It feels calmer that way.
- Finely dice your red bell pepper and red onion. The smaller the dice, the better the texture in each bite.
- If you're using a jalapeño, slice it open, scrape out the seeds, and mince it finely.
- Roughly chop a nice handful of fresh cilantro.
- Get your corn ready—drained, thawed, or cut from the cob.
- Find a small bowl or even a glass measuring cup.
- Add the mayonnaise, fresh lime juice, chili powder, cumin, salt, and pepper.
- Whisk it all together until it's smooth and creamy. Give it a little taste. Does it need a tiny bit of sweetness? Add that touch of honey.
- In your big serving bowl, combine all the prepped veggies: corn, pepper, onion, jalapeño, and cilantro.
- Pour that lovely dressing right over the top.
- Gently fold everything together until every kernel of corn is coated.
- Cover the bowl and let it hang out in the fridge for at least 30 minutes. An hour is even better. This is where the magic happens.
Frequently Asked Questions
→Can I make this corn salad ahead of time?
Yes, absolutely! It’s actually better when made a few hours in advance. I wouldn't go more than a day ahead, though, as the veggies can lose a bit of their crunch.
→What can I add to this corn salad?
Oh, so many things! Try adding a can of drained and rinsed black beans, some diced avocado (add right before serving), or some crumbled cotija or feta cheese. All are wonderful.
→How do I make it less spicy or more spicy?
For less heat, simply leave out the jalapeño. For more heat, you can leave some of the jalapeño seeds in, or add a pinch of cayenne pepper to the dressing.
→Can I use something other than mayonnaise?
Of course. Plain Greek yogurt or sour cream are great substitutes for a tangier flavor. You could also do half mayo, half yogurt.
Corn Salad: Easy & Delicious Recipe
Make this easy corn salad for BBQs or potlucks! It's the perfect side dish or a quick snack. Includes a simple, amazing homemade dressing.
Timing
Prep Time
15 minutes
Cook Time
0 minutes
Total Time
15 minutes
Recipe Details
Ingredients
For the Salad
- 014 cups corn (from about 5 ears fresh, or two 15-ounce cans, drained, or a 16-ounce bag of frozen, thawed)
- 021 red bell pepper, finely diced
- 031/2 red onion, finely diced
- 041 jalapeño, seeded and minced (optional, for a little kick)
- 051/2 cup chopped fresh cilantro
For the Creamy Lime Dressing
- 011/2 cup mayonnaise
- 02Juice of 1 large lime (about 2 tablespoons)
- 031/2 teaspoon chili powder
- 041/4 teaspoon ground cumin
- 051/2 teaspoon sea salt
- 061/4 teaspoon black pepper
- 071 teaspoon honey or sugar (optional, to balance the lime)
Instructions
If using fresh corn, cut the kernels off the cob. If using canned, drain it well. If using frozen, make sure it's fully thawed and patted dry to remove excess moisture.
In a large bowl, combine the corn, diced red bell pepper, diced red onion, minced jalapeño (if using), and chopped cilantro. Give it a gentle toss.
In a small bowl, whisk together the mayonnaise, lime juice, chili powder, cumin, salt, and pepper. If you like, add a touch of honey to balance the flavors.
Pour the dressing over the corn mixture and stir gently until everything is evenly coated. Look at those colors, so pretty.
For the best flavor, cover and chill in the refrigerator for at least 30 minutes before serving. This lets all the flavors meld together beautifully.
Give it one last stir before serving. Taste and adjust salt or lime juice if needed. Enjoy!
Notes & Tips
- 1If cilantro isn't your thing, you can use fresh parsley or dill instead.
- 2Feel free to adjust the amount of chili powder and cumin to your taste.
Tools You'll Need
- •Dice all your vegetables to a similar size as the corn kernels. It makes for a much nicer texture and ensures you get a little bit of everything in each spoonful.
- •Don't skip the chilling step! It's crucial for letting the flavors of the dressing soak into the vegetables.
- •Pat your corn dry, especially if using thawed frozen corn. This prevents a watery dressing.
- •Taste and adjust the seasoning right before you serve. It might need another pinch of salt or a squeeze of lime to brighten it up.