Corn salad – Get ready to add a new favorite side dish to your repertoire! This salad is bursting with flavor and super easy to prepare, making it an ideal addition to any meal or occasion. Made with canned corn, creamy avocado, crisp bell pepper, tangy feta cheese and a vibrant yogurt dressing.
Looking for more side salad recipes? You could also try my creamy cucumber salad or tomato cucumber salad with vinegar dressing.
Why This Corn Salad Is a Must-Try
- Perfect make-ahead side: Prep it early for an easy, no-fuss side.
- A crowd-pleaser: A hit with both adults and kids, making it a dependable choice for any gathering.
- Versatile: Matches well with everything from grilled meat to chicken or as a sandwich spreads. Great for BBQs, potlucks, picnics or as a standalone lunch.
- Veggie-Packed Delight: An enjoyable way to up your vegetable intake.
- Texture-Rich Experience: Enjoy the crunch, creaminess, and juiciness all in one bite.
- Effortless: Prepare it in 15 minutes using just one bowl.
Corn salad ingredients and substitutions
- Corn Kernels: Opt for canned or frozen for a convenient version, or fresh off the cob in season. For a charred flavor, grill the corn first.
- Feta Cheese: Adds a creamy, salty touch. Chopped mozzarella or goat cheese are tasty substitutes.
- Bell Pepper: Red bell pepper brings a crisp texture.
- Avocado: Contributes creaminess.
- Red Onion: Yellow onion or shallots are fine alternatives.
- Scallions: For a mild onion flavor and extra texture.
- Garlic: A must-add flavor boost.
- Seasoning: Salt, black pepper, smoked paprika and ground cumin.
- Lemon Juice: Freshens and balances the flavors. Fresh lime works great too.
- Mayonnaise and Yogurt: The creamy dressing base. Sour cream can replace yogurt if preferred.
- Cilantro: Fresh parsley is a good alternative.
How to make corn salad with mayonnaise dressing
This recipe is incredibly simple, requiring just one bowl, a knife, and a cutting board.
We start by finely chopping the onion, bell pepper, scallions and avocado. We mix these with the canned corn, crumbled feta and seasonings. Next, incorporate garlic (either pressed or grated to avoid large chunks, as we’re aiming for just the flavor) and drizzle with lemon juice. Lastly, stir in the mayonnaise and yogurt. Toss everything well, and it’s ready to serve!
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
- This salad pairs wonderfully with meat, chicken, fish, tacos or crispy potatoes, offering a delightful complement to a variety of dishes.
- Try to add halved cherry tomatoes or diced cucumber for a twist.
- It’s an excellent accompaniment to various BBQ dishes, picnics or potlucks enhancing the overall dining experience.
How to store corn salad
- Because of the yogurt-based dressing, it’s best to consume or store the salad for up to 3 days. Keep it refrigerated in airtight containers.
- Make-ahead tip: You can prepare this salad up to 1 day in advance, but add the avocado just before serving to prevent it from browning.
Corn Salad
Ingredients
- 2 cans corn - (10 oz/300 g), drained
- 1 red bell pepper - deseeded and diced
- 1 red onion - chopped
- 4 scallions - chopped
- 1 avocado - diced
- ½ cup cilantro - chopped
- 1 garlic clove - grated or pressed
- ½ lemon - juiced
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp grond cumin
- 3.5 ounces feta - crumbled
- 1 tbsp mayonnaise
- 2 tbsp yogurt - full fat
Instructions
- Start with preparing your vegetables: Chop the onion, scallions and cilantro. Dice the avocado. Deseed and dice the bell pepper. Try to keep the pieces small and equal in size.
- To a bowl, add the corn kernels, onion, avocado, bell pepper, scallions, cilantro and grated garlic. Sprinkle with lemon juice and season with salt, pepper, paprika and cumin. Add crumbled feta, mayonnaise and yogurt.
- Toss to combine. Taste and adjust salt or pepper. Enjoy!
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