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Square overhead shot of a serving platter full of a cold, summer creamy corn salad with tomatoes and bacon.
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Creamy Corn Salad

This summer corn salad combines sweet corn, crispy bacon, fresh vegetables, and a tangy dressing for an easy summer side dish.
Course Salad, Side, Side Dish
Cuisine American, Southern
Keyword corn salad, corn salad with mayo, creamy corn salad, fresh corn salad, summer corn salad
Prep Time 15 minutes
Cook Time 4 minutes
Cooling Time 1 hour
Total Time 1 hour 19 minutes
Servings 6 cups
Calories 201kcal
Author Blair Lonergan

Ingredients

  • ¼ cup sour cream
  • 2 tablespoons mayonnaise
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon ground dry mustard
  • 4 cups corn kernels (fresh or frozen) (about 6 medium ears)
  • 1 cup halved cherry tomatoes
  • 1 green bell pepper, seeded and finely diced
  • ½ cup finely diced red onion
  • 3 strips bacon, cooked crisp and chopped
  • 1 tablespoon thinly sliced fresh basil leaves
  • 1 teaspoon minced fresh dill
  • Kosher salt and ground black pepper, to taste

Instructions

  • Steam or boil fresh corn until crisp-tender (about 3-5 minutes). Drain and cool to room temperature. If you're starting with frozen corn, simply thaw, drain, and let come to room temperature.
    Corn in a bowl after cooking.
  • In a medium bowl, whisk together sour cream, mayonnaise, vinegar and dry mustard until combined.
    Whisking together a creamy dressing for a summer corn salad.
  • In a large bowl, toss together corn, tomatoes, bell pepper, red onion, bacon, basil and dill.
    Tossing together the vegetables and herbs for the salad.
  • Stir in the dressing and toss to coat. Taste and season with salt and pepper.
    Adding the creamy dressing to the corn salad.
  • Cover and refrigerate until ready to serve.
    Horizontal overhead shot of a serving platter full of a cold, summer creamy corn salad with tomatoes and bacon.

Notes

  • Fresh corn gives the best flavor and texture, but thawed frozen corn works well, too.
  • Cook the corn just until crisp-tender to avoid a mushy salad.
  • Let the corn cool completely before adding the dressing.
  • Pat juicy tomatoes dry to help prevent a watery salad.
  • Add diced avocado or crumbled feta cheese for extra flavor and texture.
  • Substitute dried herbs if needed: use 1 teaspoon dried basil and ¼ teaspoon dried dill.
  • Chives, parsley, or thyme are great alternatives to the basil and dill.
  • For make-ahead prep, wait to add the bacon and herbs until just before serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Do not freeze, as the dressing and vegetables will become watery when thawed.

Nutrition

Serving: 1cup | Calories: 201kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 324mg | Potassium: 301mg | Fiber: 3g | Sugar: 5g | Vitamin A: 311IU | Vitamin C: 24mg | Calcium: 24mg | Iron: 1mg