Creamy Sweet Corn Salad
Recipes Holidays Quick and Easy Salad Seasonal cooking Vegetarian
Description
This crisp and fresh corn salad is a delicious summer side dish that's easy and quick to make. It starts with ears of sweet corn, red onion and basil and then mixed with a unique sour cream and buttermilk dressing.
Ingredients
6 ears fresh sweet corn
1/2 c. minced red onion
10 fresh basil leaves
Dressing:
1/3 c. mayonnaise
1/3 c. sour cream
5 T. buttermilk
1/2 t. salt, or to taste
freshly ground black pepper, to taste
optional paprika or smoked paprika, to taste
Directions
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Shuck the corn; remove and discard the corn silks.
Steam the corn for 5 minutes in a large pot of boiling water in a steamer basket insert or boil the corn for 5 minutes in a large pot of well salted water, making sure to not overcook the corn.
Drain; immediately plunge the corn into ice water to stop it from cooking and to keep it bright yellow. Let the corn fully cool in the ice water; dry on a clean kitchen towel. Use a large knife to cut kernels off of the cobs; transfer kernels to a large bowl.
Meanwhile, whisk together all of the dressing ingredients.
Add the onion to the bowl with the corn; toss with just enough dressing to generously coat everything.
Refrigerate the salad until ready to serve.
Then, just before serving, chiffonade, roll and slice the basil leaves into thin ribbons; add to the salad; toss with more dressing, if desired.
6-8 servings.
Tips:
The salad keeps 1-2 days or well covered in the refrigerator. Add more dressing, if needed.
For no mess: use an angel food pan or bundt pan when cutting corn off of the cob. Just stick corn cob in hole; slice downward on the cob.