Creamy Corn Salad
This creamy corn salad is a fresh and vibrant dish perfect for any occasion. The creamy dressing with a kick of paprika and cayenne complements the sweet earthy flavor of pressure-cooked corn, making it an ideal choice as a side dish or light main meal.
Equipment
- 1 Large mixing bowl
Ingredients
Main ingredients
- 6 ears of fresh corn on the cob shucked and kernels sliced off
- 1 red bell pepper diced
- ½ red onion chopped
- 2 tablespoon minced parsley fresh or dried
- ½ cup creamy mayonnaise to tie everything together
- ⅓ cup sour cream for cool tangy touch
- 2 tablespoon apple cider vinegar adding acidity
- 1 teaspoon paprika lending color and mild smoky flavor
- ½ teaspoon black pepper more or less to taste
- 1 teaspoon coarse sea salt more or less to taste
- pinch cayenne pepper optional
Instructions
Instructions
- First up, shuck the corn and carefully slice off the kernels. It’s gotta be done carefully to keep the kernels nice and full. Watch your fingers—sharp knife and all.
- Grab a large bowl. Toss in the corn kernels, diced red bell pepper, and chopped red onion. It’s all about layering crunch and texture here.
- In a small bowl mix together parsley, mayo, sour cream, apple cider vinegar, paprika, black pepper, and sea salt. Whisk it real good to get a smooth, creamy texture without clumps.
- Pour that dressing over the corn mixture. Use a big spoon and stir carefully but thoroughly so every bit is coated in that creamy goodness.
- Pop the bowl in the fridge. Let the salad chill at least 30 minutes. This waiting game is key because flavors gotta meld and settle for that perfect bite.
Notes
Serve chilled as a side dish or a light main meal. Works well with barbecues and picnics.