Creamy sweetcorn salad


Creamy sweetcorn salad

This Creamy Corn Salad Recipe is a quick and easy side dish that’s filled with crisp corn kernels that pop in a creamy sauce; perfect for summer potlucks and bbq’s!

I’m always on the hunt for a new and exciting side dish to bring to the next family or church potluck, and this Creamy Corn Salad Recipe is it!

This is not your average corn salad recipe.

It’s cool and creamy with the perfect pop of fresh corn in each bite.

I brought this super simple corn salad to a potluck the other day and it was gone in minutes!

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Serves: 6

• 4 tablespoons sugar (for boiling)

• 6 ears fresh corn, shucked and silky strands removed (or 450g frozen sweetcorn)

• 2 ripe plum tomatoes, seeded and diced

• 1 red pepper, diced

• 1 bunch spring onions, thinly sliced

• 120g soured cream

• 80ml mayonnaise

• 10g fresh basil leaves, cut into very thin strips

• 20g grated Parmesan cheese

• 2 tablespoons cider vinegar

• 1 teaspoon salt

• 1 teaspoon ground black pepper

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Prep: 20min

Cook: 7min

Extra time: 8 hr chilling

Ready in :8 hr 27min

Fill a bowl with ice water.

Stir sugar into a large pot filled with water; bring to the boil.

Add corn; cook until kernels are softened, about 2 minutes.

Drain and transfer corn to ice water until cooled; drain.

Cut kernels from the cob with a sharp knife.

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Combine corn, tomatoes, red pepper and spring onions in a bowl.

Stir soured cream, mayonnaise, basil, Parmesan cheese and cider vinegar together in a different bowl until dressing is smooth; season with salt and pepper.

Fold dressing into corn mixture.

Chill in the fridge until flavours combine, 8 hours to overnight.


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