Crack Corn Salad
A creamy, crunchy, and refreshing salad that combines sweet corn, vibrant peppers, and a tangy dressing, making it the perfect summer side dish that everyone will love.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 cup finely diced red bell pepper
- 1/2 cup finely diced red onion or green onion
- 1–2 jalapeños, seeded and minced (optional) Optional but adds wonderful flavor
- 1/2 cup crumbled feta or cotija cheese Use dairy-free cheese for a dairy-free option
- 1/2 cup mayonnaise (or half mayo, half Greek yogurt) Greek yogurt can lighten the salad
- 1/4–1/3 cup plain Greek yogurt (if you want it extra tangy/light) Adjust to taste
- 1–2 limes (juiced) Start with 1, add more to taste
- 1–2 cloves garlic, finely minced or grated
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika or chili powder Use according to preferred spice level
- Salt and black pepper, to taste
- 1/3–1/2 cup chopped fresh cilantro (or parsley if cilantro isn’t your friend)
- Optional mix-ins: diced avocado, canned black beans (rinsed), cherry tomatoes, cucumber, green chiles Feel free to customize
Instructions
Preparation
- If using fresh or frozen corn, toss it into a hot skillet with a drizzle of oil over medium-high heat for about 5–7 minutes until some kernels get brown char spots.
- While the corn cools slightly, dice the bell pepper and onion small so every bite has a little crunch. Mince the jalapeño finely.
- For the dressing, whisk together mayonnaise, Greek yogurt, lime juice, garlic, cumin, smoked paprika or chili powder, salt, and black pepper in a mixing bowl.
- Fold in the corn, bell pepper, onion, jalapeño, cheese, and cilantro. Stir gently until everything is evenly coated.
- Taste the salad and adjust seasoning with more lime juice, salt, or spices as necessary.
Notes
This salad is great for meal prep and can be made up to 24 hours in advance. Store leftovers in an airtight container in the fridge for up to 3-4 days. If using avocado, add just before serving to prevent browning.