Creamy Corn Salad
This creamy corn salad? She’s crisp, zesty, and way too cute to be ignored. It’s sunshine in a bowl, perfect for backyard barbecues, picnic spreads, or just jazzing up a weekday meal.
Sweet and Spicy Creamy Corn Salad
Okay listen—I did not expect to be obsessed with a bowl of corn, and yet here we are. The roasted char? Smoky perfection. The lime and herbs? Bright and borderline flirty. I’ve eaten this straight out of the mixing bowl more times than I’d like to admit. It’s giving “main character energy” at every picnic, BBQ, or Tuesday lunch situation.
I love how versatile it is—toss it with avocado and black beans for a more hearty twist (kind of like my corn and avocado salad), or swirl in a little Greek yogurt to mellow it into a creamy side. And let’s be real: even that leftover scoop makes a killer quesadilla filler or topping for steak tacos. Basically, it’s a recipe that makes you smile—and makes you want to eat it every day.
Ingredients and Notes
- Veggies - Grilled or boiled corn is the star of the show! Then, I add red onion and green onions for a tangy taste and extra crunch.
- Cilantro - This adds brightness to the dish, but parsley will also work if you aren’t a fan.
- Greek Yogurt - I prefer to use full-fat yogurt for the base of the dressing, but you can substitute 2% or 0% if that’s what you have on hand.
- Limes - Fresh is best! Lime juice and lime zest add a bright, citrusy taste, and the acidity helps balance some of the richness of the dressing.
- Honey - For a touch of sweetness. Substitute maple syrup, if preferred.
- Optional Add-Ins - I sometimes include extras like avocado, bacon, cherry tomatoes, jalapeño, or feta cheese for even more flavor and texture.
How to Make a Creamy Corn Salad
This is an overview of the recipe. Full ingredients & instructions are in the recipe card below.
How to Serve up Corn Salad
I often serve this recipe as a dip with tortilla chips. However, it’s also great as a light lunch when topped with protein like Cajun shrimp, shredded chicken, or cast iron skillet salmon.
Or, it makes for a tasty appetizer or side dish with dinner options such as crispy salmon cakes, BBQ chicken kabobs, or homemade turkey burgers.
Frequently Asked Questions
Make sure to drain any excess liquid from the veggies. Then, for the best results, serve your salad right away.
This recipe is best served within a couple of hours, but will keep fresh in an airtight container in the fridge for up to 2 days. Just keep in mind that the longer it sits, the more likely it is to become soggy.
If possible, I highly recommend using fresh corn. However, if needed, you can use frozen corn instead. Just be sure to thaw, cook, and drain it well before adding it to the salad.
For more salad recipes, check out my:
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Recipe
Corn Salad
Equipment
Ingredients
- 6 ears of sweet corn - grilled or boiled
- ¼ cup red onion - finely chopped
- ¼ cup cilantro - loosely chopped
- 3 green onion stems - finely sliced
- ⅓ cup greek yogurt - plain and unsweetened
- 1 tablespoon olive oil
- 3 limes - juice and zest (about 2 tablespoon juice and 1 tablespoon zest)
- 1 teaspoon honey - or agave
- ½ teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Optional add-ins
- Avocado
- Bacon
- Cherry tomatoes
- Jalapeno
- Feta cheese
Instructions
- Prepare the corn. Whether you grilled or boiled the corn, wait for it to be warm enough to hold with your hand in order to slice off the kernels.6 ears of sweet corn
- Assemble. In a large bowl, add the corn kernels, red onion, cilantro, and green onion and toss to combine; set aside. Feel free to add any additional mix-ins during this step, too.¼ cup red onion, ¼ cup cilantro, 3 green onion stems, Avocado, Bacon, Cherry tomatoes, Jalapeno, Feta cheese
- Make the dressing. In a small bowl or jar, whisk together the Greek yogurt, olive oil, lime juice and zest, honey, chili powder, sea salt, and black pepper.⅓ cup greek yogurt, 1 tablespoon olive oil, 3 limes, 1 teaspoon honey, ½ teaspoon chili powder, ½ teaspoon sea salt, ¼ teaspoon black pepper
- Toss. Pour the dressing into the bowl with the corn and toss well until everything is coated.
- Serve. This salad can be served warm or cold. Enjoy!
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