Crunchy Southern Corn Salad
Sweet corn, crisp veggies, and a tangy mayo-lime dressing make a chilled side that disappears fast.
Prep: 15 · Cook: 5 · Total: 20 · Serves: 8 · Difficulty: Easy · Rating: 4.7/5 (309 reviews)
INSPIRED BY
Corn salads show up at diners and backyard spreads for a reason, they are easy, bright, and built for sharing.
Story
I have eaten some version of this next to a paper plate of barbecue more times than I can count. Cold corn salad is the unsung hero at a cookout, it cools you down, it crunches, and it gives you something bright between bites of smoky meat. Make it ahead, park it in the fridge, then watch it vanish like it owes somebody money. If you are rolling into game day with a bowl of this, you are doing it right.
By Theo
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned and drained)
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/2 cup mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1 tsp honey
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup crumbled cotija or feta
- 1/3 cup chopped cilantro
Instructions
- If using frozen corn, thaw it. If using fresh corn, cut kernels off the cob. Pat corn dry so the dressing sticks.
- In a large bowl, combine corn, bell pepper, red onion, and jalapeño.
- In a small bowl, whisk mayo, sour cream, lime juice, honey, smoked paprika, salt, and pepper.
- Pour dressing over the corn mixture and toss until evenly coated.
- Fold in cotija and cilantro. Taste and adjust with more lime, salt, or a pinch more paprika.
- Chill at least 20 minutes before serving, or serve right away if you like it extra crunchy.
Chef Tips
- Dry corn equals a thicker, clingier dressing.
- For more heat, keep some jalapeño seeds or add a pinch of cayenne.
- Swap Greek yogurt for sour cream if you want it a bit lighter.
- This gets even better after an hour in the fridge, but it is still tasty right away.
Cook's Notes
- **Corn prep:** Pat the corn dry so the dressing clings instead of sliding off.
- **Cheese swap:** Cotija is classic, feta works in a pinch and still brings the salty bite.
- **Make ahead:** Mix everything except the cilantro, then stir cilantro in right before serving for the brightest flavor.