Creamy Sweet Corn Salad
User Reviews
5
Creamy Sweet Corn Salad
Description
The Creamy Sweet Corn Salad is built on sweet corn ears steamed until tender then cooled quickly in ice water to preserve color and texture. The dressing blends mayonnaise, sour cream, and buttermilk, seasoned with salt, cracked black pepper, and optional paprika, creating a cool, creamy coating that blends well with the corn's natural sweetness and crunch. Minced red onion adds a mild sharpness, while fresh basil sliced into ribbons provides a herbaceous contrast when tossed in just before serving.
This salad pairs nicely with grilled meats, fish, or vegetarian options like chickpea veggie burgers or zucchini burgers, balancing savory and charred flavors with its creamy freshness. The use of fresh sweet corn and basil roots the salad in summer ingredients, making it suitable for warm-weather dining.
It is best chilled after preparation to meld the flavors, with basil added last to retain its bright aroma. The salad can be indulgent due to its creamy dressing yet refreshing from the fresh herbs and crisp corn.
Ingredients
- 6 ears sweet corn (1 ear per serving)
- 1/2 cup red onion minced
- 10 basil fresh leaves
dressing
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 5 Tbsp buttermilk
- 1/2 tsp salt or more to taste
- black pepper to taste, I add lots, fresh cracked
- paprika to taste, optional, or smoked paprika
Instructions
- Shuck the corn and remove as much of the corn silk as you can. Steam the corn for 5 minutes in a large pot of boiling water with a steamer basket insert. You can also simply boil the corn in a large pot of salted water. Don't over cook the corn, it only needs 5 minutes.
- Drain and immediately plunge the corn into ice water. This will stop it from cooking further, and will keep it bright yellow. Let the corn fully cool in the ice water, then let dry on a clean kitchen towel. Remove kernels from the cob and add to a large bowl.
- Meanwhile whisk together the dressing ingredients, and add salt and pepper to taste. Add the paprika of you like.
- Add the onion to the bowl with the corn and toss with enough dressing to generously coat everything. Note: you may not use all the dressing. Chill the salad until you are ready to serve. Just before serving, roll and slice the basil leaves into thin ribbons, and add them to the salad. Toss with more dressing if needed.
- The salad keeps a day or two in the refrigerator. You can refresh the dressing if needed.
Notes
- This salad makes a great accompaniment to summer barbecues and grilled dishes like steak, chicken, or salmon.
- Use fresh sweet corn and add basil just before serving to preserve the herb's flavor and texture.
- Chill the salad thoroughly to allow flavors to blend before serving.
- Adjust seasoning with salt, pepper, and optional paprika to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 124kcal | 6% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 290mg | 12% |
| Potassium | 59mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 146IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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