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–+ servings
Corn Salad Recipe

Creamy Corn Salad Recipe You’ll Crave All Summer Long

Experience this delightful Corn Salad Recipe with fresh vegetables and creamy dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Cauliflower cut into small florets
  • 2 cups Cucumbers thinly sliced
  • 1 cup Red Pepper cubed
  • 4 scallions Green Onions finely chopped
  • 1 can Corn drained; fresh corn can be used for better flavor
For the Dressing
  • 1 cup Mayonnaise or Greek yogurt
  • 1 tbsp Fresh Dill finely chopped
  • to taste Salt
  • to taste Pepper

Equipment

  • Mixing bowl
  • knife
  • spatula

Method
 

Step-by-Step Instructions
  1. Wash and cut the cauliflower into small, bite-sized florets. Slice the cucumbers thinly and set aside.
  2. Cube the red pepper and finely chop the green onions, keeping the white and green parts separate.
  3. Drain the canned corn; if fresh, blanch it in boiling water for 2-3 minutes then cool.
  4. In a large bowl, fold in the drained corn with the chopped cauliflower, cucumbers, red pepper, and green onions.
  5. In a separate bowl, combine mayonnaise with salt and pepper. Mix in fresh dill if using.
  6. Pour the dressing over the vegetable mixture and toss gently to combine.
  7. Chill the salad in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 16gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 5mgSodium: 250mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 15mgCalcium: 15mgIron: 1mg

Notes

Great for making ahead of time; dress just before serving for optimal freshness.

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