If you’re looking for the perfect summer side dish that’s fresh, creamy, and bursting with flavor, this Creamy Summer Corn Salad is the answer. Made with sweet corn, crisp veggies, and creamy FAGE Sour Cream, this recipe is a summer BBQ must-have. Whether you’re hosting a backyard cookout, bringing a dish to a potluck, or meal prepping for the week, this salad is a guaranteed crowd-pleaser.
This post is sponsored by FAGE, and if you haven’t tried FAGE Sour Cream yet, you’re in for a treat. It’s rich, velvety, and the perfect tangy base for this dish. Use their product locator to find it at a store near you!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You’ll Love This Summer Corn Salad
- Fresh & Creamy – The sweet corn pairs perfectly with creamy FAGE sour cream.
- Quick & Easy – Just chop, mix, and chill.
- Perfect for Any Occasion – BBQs, picnics, potlucks, or weekday lunches.
- Make Ahead Friendly – Actually tastes better after the flavors marinate in the fridge.
What You Will Need
- 6 ears of corn (cooked, kernels removed from cob)
- 1 large red bell pepper (diced)
- 1/4 red onion (diced)
- 1 jalapeño pepper (seeded & diced)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup fresh cilantro (chopped)
Step-by-Step Instructions
- Cook the Corn – Boil or grill the corn until tender (about 5–7 minutes for boiling). Let cool, then cut kernels off the cob.
- Prep the Veggies – Dice the red bell pepper, red onion, and jalapeño. Chop the cilantro.
- Mix the Dressing – In a large mixing bowl, combine FAGE sour cream, mayonnaise, salt, pepper, garlic powder, and smoked paprika.
- Combine Ingredients – Add the corn and chopped veggies to the bowl. Stir until everything is evenly coated.
- Chill Before Serving – Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve & Enjoy – Garnish with extra cilantro & paprika for a pop of color.
Storage Instructions
- Refrigerator – Store in an airtight container for up to 3 days. Stir before serving.
- Make Ahead – Best made a few hours ahead so the flavors deepen.
- Freezing – Not recommended, as the texture will change after thawing.
FAQ: Creamy Summer Corn Salad
Can I use frozen corn instead of fresh?
Yes! Thaw and drain frozen corn before using.
Can I make this dairy-free?
Swap the sour cream for your favorite plant-based sour cream and make sure your mayo is dairy free.
Can I make this spicy?
Yes! Keep the seeds in the jalapeño or add a pinch of cayenne pepper.
Can I grill the corn for extra flavor?
Absolutely—grilling adds a delicious smoky taste.
What can I serve with corn salad?
It pairs perfectly with grilled chicken, burgers, hot dogs, or even as a topping for tacos.
Health Benefits of Corn Salad
Corn is naturally gluten-free, a good source of fiber, and packed with antioxidants like lutein and zeaxanthin for eye health. Paired with fresh vegetables and the probiotic benefits of Sour Cream, this salad is as nutritious as it is delicious.
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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Creamy Summer Corn Salad
Description
If you’re looking for the perfect summer side dish that’s fresh, creamy, and bursting with flavor, this Creamy Summer Corn Salad is the answer. Made with sweet corn, crisp veggies, and creamy FAGE Sour Cream, this recipe is a summer BBQ must-have. Whether you’re hosting a backyard cookout, bringing a dish to a potluck, or meal prepping for the week, this salad is a guaranteed crowd-pleaser.
Ingredients
Instructions
-
Cook the Corn – Boil or grill the corn until tender (about 5–7 minutes for boiling). Let cool, then cut kernels off the cob.
-
Prep the Veggies – Dice the red bell pepper, red onion, and jalapeño. Chop the cilantro.
-
Mix the Dressing – In a large mixing bowl, combine FAGE sour cream, mayonnaise, salt, pepper, garlic powder, and smoked paprika.
-
Combine Ingredients – Add the corn and chopped veggies to the bowl. Stir until everything is evenly coated.
-
Chill Before Serving – Cover and refrigerate for at least 30 minutes to allow flavors to meld.
-
Serve & Enjoy – Garnish with extra cilantro & paprika for a pop of color.
Nutrition Facts
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 204kcal
- % Daily Value *
- Total Fat 12.4g20%
- Saturated Fat 3.3g17%
- Cholesterol 26.7mg9%
- Sodium 281.3mg12%
- Total Carbohydrate 21.1g8%
- Dietary Fiber 1.5g6%
- Sugars 6.6g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
