Name: Creamy Corn Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups corn kernels (fresh, frozen, or canned); 1/2 cup red bell pepper, diced; 1/2 cup green bell pepper, diced; 1/2 cup red onion, finely chopped; 1/4 cup fresh cilantro or parsley, chopped; 1/2 cup sour cream; 1/4 cup mayonnaise; 1 tablespoon lime juice (or lemon juice); 1/2 teaspoon garlic powder; Salt and pepper to taste

Creamy Corn Salad Recipe

Creamy corn salad in a white bowl with fresh herbs and colorful bell peppers.

April 29, 2025

Creamy corn salad is one of those dishes that feels like summer in every bite. It’s crunchy, colorful, and cool — the kind of side dish that disappears quickly at barbecues, family picnics, or casual weeknight dinners. Whether you’re a seasoned cook or someone just looking to whip up something simple and crowd-pleasing, this recipe has your name on it.

You only need a few basic ingredients, and the best part? It comes together in about 15 minutes. No oven. No complicated steps. Just real food and great flavor.

Why You’ll Love This Creamy Corn Salad Recipe

This isn’t your average corn salad. It’s creamy, vibrant, and packed with texture. Every bite gives you something—sweet corn, zesty lime, creamy dressing, and a pop of freshness from chopped herbs. Here’s why it’s worth making again and again.

Key Benefits

Quick and Easy: No cooking required if you use canned or thawed frozen corn.
Flavorful: Sweet, tangy, creamy, and a little zippy from lime juice and garlic powder.
Customizable: Easily add your own twist — spice it up, add cheese, or go dairy-free.
Make-Ahead Friendly: Great for prepping the night before your next gathering.

Suitable For

This salad checks all the boxes whether you’re hosting a backyard cookout or need a gluten-free, vegetarian option for a potluck. It’s also a smart choice for meal prep — store it in the fridge and enjoy it all week long.

Ingredients for Creamy Corn Salad

Simple ingredients, big flavor. Here’s what you’ll need:

Core Ingredients

Corn Kernels (4 cups): Fresh, frozen, or canned. If fresh, grill or boil the cobs first, then cut off the kernels.
Red Bell Pepper (½ cup): Adds color and sweetness.
Green Bell Pepper (½ cup): Brings a slight bitterness that balances the sweetness of the corn.
Red Onion (½ cup): Finely chopped for a sharp, zesty bite.
Sour Cream (½ cup): Creamy and tangy—forms the base of the dressing.
Mayonnaise (¼ cup): Adds richness and helps bind the salad.
Lime Juice (1 tablespoon): Brightens everything up.
Fresh Cilantro or Parsley (¼ cup): Adds herby freshness.
Garlic Powder (½ teaspoon): For a subtle, savory depth.
Salt and Pepper: To taste.

Substitutions and Tips

Greek Yogurt can replace sour cream for a lighter, protein-packed version.
No cilantro? Use parsley if you prefer something milder.
Want spice? Add diced jalapeño or a pinch of cayenne pepper.
Vegan Option: Use plant-based mayo and yogurt.
Red onion too strong? Try green onions for a milder flavor.

Best Corn to Use for Creamy Corn Salad

Not all corn is created equal when it comes to salad. Let’s break down your options:

Fresh Corn: The gold standard. Boil or grill it, then slice the kernels off. You’ll need about 5–6 ears for 4 cups.
Frozen Corn: Super convenient and surprisingly crisp when thawed properly.
Canned Corn: Fast and easy, just make sure to rinse and drain thoroughly.

Tip: Grilling the corn adds a smoky, caramelized flavor that takes this salad to the next level.

Kitchen Tools You’ll Need

One of the best things about this creamy corn salad? You don’t need fancy equipment or a packed kitchen drawer to pull it off. Just a few basics, and you’re good to go. But if you happen to have a couple of extras on hand, they can make prep even smoother.

Must-Have Tools

Large Mixing Bowl
This is where all the magic happens. You’ll need a bowl big enough to toss everything together without spills.
Small Bowl for Dressing
You’ll whisk the creamy dressing separately to get it nice and smooth before mixing it into the salad.
Sharp Knife & Cutting Board
For chopping those crunchy peppers, onions, and herbs — the sharper the better to keep everything clean and even.
Measuring Cups/Spoons
These help you get the balance just right, especially with ingredients like lime juice and garlic powder.

Nice-to-Have Tools

Corn Stripper
If you’re using fresh corn, this little tool saves time and helps keep your kernels whole.
Citrus Juicer
For getting every last drop out of your lime with zero mess.
Salad Spinner
If you’re rinsing herbs like cilantro or parsley, a quick spin helps dry them off before mixing them in.

How to Make Creamy Corn Salad

This recipe is refreshingly simple, but still layered with flavor and texture. Here’s how to bring it all together, step by step.

Step 1: Prepare the Corn

Let’s start with the base of the dish — the corn. How you prep it depends on the kind you’re using:

If using frozen corn: Thaw it completely and drain off any excess water. You want it dry enough to soak up the dressing, not water it down.
If using fresh corn: Boil or grill the corn for 3 to 4 minutes until tender but still crisp. Once it’s cool, slice the kernels off the cob. This adds an amazing sweetness and pop.
If using canned corn: Drain it well, then rinse to remove extra sodium or brine. Let it sit in a colander while you prep the rest of your ingredients.

Step 2: Chop the Veggies

Dice the red and green bell peppers and red onion into small, even pieces. This ensures that every bite has a bit of crunch and color. If you’re adding jalapeño for a kick, this is the time to finely dice it — and don’t forget to remove the seeds if you want to keep it milder.

Step 3: Mix the Salad Base

In your large bowl, combine the corn, bell peppers, red onion, and cilantro (or parsley). It’s already starting to look bright and summery.

Step 4: Make the Dressing

In your smaller bowl, whisk together the sour cream, mayonnaise, lime juice, garlic powder, salt, and black pepper. Mix until the dressing is completely smooth and creamy — this is what ties everything together.

Step 5: Combine and Chill

Pour the dressing over the salad ingredients and toss everything gently but thoroughly. You want the veggies to be evenly coated without turning them to mush.

Cover the bowl and chill the salad in the refrigerator for at least 30 minutes. This gives all the flavors time to meld. When you’re ready to serve, give it another quick stir and adjust the seasoning if needed.

Tips for Success

Chill for flavor: Giving the salad time in the fridge helps the flavors come together and makes every bite more balanced and refreshing.
Taste before serving: After chilling, check the seasoning. You might want a touch more salt or an extra squeeze of lime juice.
Don’t overmix: Toss just enough to coat everything. Too much mixing can break down the veggies and turn the salad mushy.
Spice it up: A pinch of cayenne or a few dashes of chili powder adds just the right amount of heat if that’s your thing.
Make it fresh: This salad is best on the first day — that’s when the crunch is at its peak. But if you’re prepping ahead, it will still taste great the next day, especially if stored in an airtight container.

How to Store Creamy Corn Salad

You’ve made this bright, creamy corn salad — now here’s how to keep it tasting just as fresh later on. Whether you’re storing leftovers or prepping ahead for a party, a few simple steps will help maintain that perfect crunch and flavor balance.

At Room Temperature

Because this salad includes a dairy-based dressing, it shouldn’t be left out too long. If you’re serving it outdoors or at a potluck, try to keep it under an hour at room temperature. After that, it’s safest to move it back to the fridge.

In the Refrigerator

This salad stores well in an airtight container for up to 2 days. Before serving again, give it a quick stir to redistribute the dressing and check if it needs a little refresh with lime juice or salt. It’s great the next day, especially if you held off on adding delicate herbs until just before serving.

Freezing Tips

Freezing creamy corn salad isn’t ideal. The dairy in the dressing can separate and become watery after thawing. If you absolutely need to freeze part of the salad, do it before mixing in the dressing. Then thaw, mix fresh dressing, and combine when ready to serve.

Frequently Asked Questions (FAQs)

Can I make corn salad ahead of time?

Yes, and it’s actually a great make-ahead recipe. You can prepare the salad base and dressing separately and store them in the fridge. Mix them together just before serving for the best texture and crunch. If you do mix it all ahead of time, try to serve it within 24 hours for peak freshness.

Can I use canned corn instead of fresh?

Definitely. Canned corn is super convenient and works well here. Just make sure to rinse and drain it well to remove excess salt and brine before adding it to the bowl. You’ll still get plenty of sweetness and texture.

How do I make this spicier?

If you like a little heat, the options are endless. Finely dice a fresh jalapeño (remove seeds for a milder touch), sprinkle in some cayenne, or mix a few dashes of your favorite hot sauce into the dressing. It’s easy to customize the spice level to suit your crowd.

Can I make it vegan?

Yes, you can. Swap the sour cream and mayo for plant-based versions — many grocery stores carry vegan mayo and dairy-free yogurt or sour cream alternatives. The flavor stays rich and tangy, just without the dairy.

Related Recipes

If you loved this creamy corn salad recipe, you might enjoy these other fresh and hearty side dishes:

Classic Potato Salad Recipe: Creamy and tangy, a staple for any picnic table.
Avocado Corn Pasta Salad Recipe: A hearty salad blending sweet corn and creamy avocado.
The Best Deviled Egg Macaroni Salad: A rich and satisfying blend of eggs and pasta.
Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake: A warm option if you’re craving something heartier with corn.

Conclusion

This creamy corn salad is one of those recipes that you’ll come back to all summer long. It’s quick to make, easy to customize, and brings a refreshing contrast to grilled mains or picnic spreads.

With sweet corn, crisp vegetables, and a dressing that’s tangy and smooth, it checks all the boxes for a crowd-pleasing side dish. It’s equally at home on your weeknight dinner table or packed up for a sunny backyard barbecue.

So go ahead — mix up a bowl, chill it down, and enjoy every creamy, crunchy bite. And if you loved it, don’t forget to share your version or leave a review. Recipes like this are meant to be passed around.