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Sophie Bennett

Creamy Corn Salad Perfect for BBQs

A quick and creamy corn salad perfect for BBQs, potlucks, or a refreshing fridge snack.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups corn fresh, canned, or frozen and thawed
  • 1/2 red bell pepper diced
  • 1/4 red onion finely chopped
  • 2 tbsp fresh parsley chopped
Creamy Dressing:
  • 1/3 cup mayonnaise
  • 2 tbsp sour cream or yogurt
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • optional pinch of paprika

Method
 

  1. If using fresh corn, cook briefly and let it cool completely before mixing.
  2. In a large bowl, combine corn, red bell pepper, red onion, and parsley.
  3. In a separate bowl, whisk together mayonnaise, sour cream, lemon juice, salt, pepper, and garlic powder.
  4. Pour dressing over corn mixture and stir until evenly coated.
  5. Chill for at least 30 minutes before serving for best flavor.
  6. Serve cold as a side dish or snack.

Notes

Always cool corn fully before adding dressing or it will become watery. Best after chilling for 1–2 hours. Stores well in the fridge for up to 3 days. Add extra seasoning right before serving if needed.