Servings
Font
Back
0 from 0 votes

Summer Corn Salad

A light, fresh, and easy summer corn salad is the perfect way to enjoy the season's produce!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 19 mins
Servings: 6 cups
Calories: 201 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon ground dry mustard
  • 4 cups corn, fresh or frozen (about 6 medium ears)
  • 1 cup halved cherry tomatoes
  • 1 green bell pepper, seeded and finely diced
  • ½ cup finely diced red onion
  • 2 slices thick-cut bacon, cooked crisp and chopped
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 teaspoon minced fresh dill
  • kosher salt and black pepper, to taste

Instructions

    Cup of Yum
  1. Steam or boil the corn until crisp-tender (about 3-5 minutes). Drain and cool to room temperature.
  2. In a medium bowl, whisk together sour cream, mayonnaise, vinegar and dry mustard until combined.
  3. In a large bowl, toss together corn, tomatoes, bell pepper, red onion, bacon, basil and dill. Stir in the dressing and toss to coat. Taste and season with salt and pepper. Cover and refrigerate until ready to serve.

Notes

  • While fresh is my preference, you can substitute with frozen corn. I find that thawed, frozen corn is softer than fresh corn, so you might not need to cook it as long. In fact, you might prefer to just use the thawed frozen corn without cooking it at all.
  • Add diced avocado to the salad.
  • Stir in some crumbled feta cheese for a salty, tangy, creamy addition to the salad.
  • Fresh herbs are always best, but you can substitute with dried herbs in a pinch. You'll need about 1 teaspoon of dried basil and ¼ teaspoon of dried dill.
  • Feel free to use different herbs as well! Chives, thyme and parsley would all be great!
  • If you're using regular bacon instead of thick-cut bacon, increase the amount to 3 slices.
  • Make this fresh corn salad recipe during the summer months when you have access to the best, most flavorful produce.
  • Cook the corn just until it's crisp-tender. I find that 3 ½ minutes is my preference in the microwave, but your corn may need anywhere from 3-5 minutes. It's a matter of personal taste, but you don't want to overcook the corn or it will be soft and mushy. Some firm texture and a little bit of sweet crunch is ideal!
  • If making the salad in advance, wait to stir in the basil, dill and bacon until just before serving. This way the bacon doesn't get soggy and the herbs stay bright green.

Nutrition Information

Serving 1cup Calories 201kcal (10%) Carbohydrates 23g (8%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 3g (15%) Trans Fat 1g Cholesterol 15mg (5%) Sodium 324mg (14%) Potassium 301mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 311IU (6%) Vitamin C 24mg (27%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6cups

Amount Per Serving

Calories 201

% Daily Value*

Serving 1cup
Calories 201kcal 10%
Carbohydrates 23g 8%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 15mg 5%
Sodium 324mg 14%
Potassium 301mg 6%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 311IU 6%
Vitamin C 24mg 27%
Calcium 24mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.