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Pioneer Woman Corn Salad

Pioneer Woman Corn Salad - recipe card
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This vibrant corn salad is a celebration of summer produce, featuring sweet corn kernels tossed with crisp vegetables and a tangy, creamy dressing. It offers a delightful crunch from the bell pepper and red onion, balanced by the fresh zip of lime and cilantro, and is a perfect side dish for picnics, BBQs, or as a light lunch.

Ingredients

Scale
  • 4 ears fresh corn, husked and silked (or 3 cups frozen corn kernels, thawed and patted dry)
  • 1 tablespoon olive oil
  • 1/2 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup celery, finely diced
  • 1/2 cup mayonnaise (full-fat)
  • 1/2 cup sour cream (full-fat)
  • 2 tablespoons freshly squeezed lime juice (about 1 lime)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and finely minced (optional, for heat)
  • 1/4 teaspoon chili powder (optional, for garnish)

Instructions

  1. Begin by preparing your corn. If using fresh corn, shuck the ears and remove all silk. Stand each ear upright in a large bowl and use a sharp chef’s knife to slice the kernels off the cob, working from top to bottom. You should have about 3 cups of kernels. If using frozen corn, thaw it completely and pat it dry with paper towels to remove excess moisture — this prevents the salad from becoming watery.
  2. Heat a large skillet over medium heat. Add the olive oil and swirl to coat the pan. The oil should shimmer but not smoke — this is your cue that the pan is ready.
  3. Add the corn kernels to the hot skillet in an even layer. Let them cook undisturbed for 2-3 minutes to allow charring and browning on the underside. You want the kernels to take on a golden-brown color and develop a slight nutty aroma. Stir occasionally for another 2 minutes, then remove from heat. Transfer the corn to a plate to cool completely to room temperature. Cooling prevents the dressing from wilting the vegetables.
  4. While the corn cools, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, kosher salt, and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning if needed — it should be tangy and well-seasoned, as it will coat a lot of vegetables.
  5. Add the diced red bell pepper, red onion, and celery to the dressing. These crunchy vegetables provide texture and freshness that balance the sweetness of the corn. If using jalapeño for a spicy kick, add it now. Mix gently to coat every piece.
  6. Once the corn has cooled to room temperature (not warm, or the dressing will become thin), add the corn to the bowl with the dressing and vegetables. Stir gently to combine, ensuring all ingredients are coated evenly.
  7. Fold in the chopped cilantro. The cilantro adds a pop of color and a bright, herbaceous note. Reserve a tablespoon for garnish if desired.
  8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling allows the flavors to meld together — the salad tastes even better after an hour. For a make-ahead option, you can refrigerate up to 24 hours.
  9. Before serving, give the salad a good stir. Taste and adjust seasoning with additional salt or lime juice if needed. Serve chilled or at room temperature.
  10. Garnish with a sprinkle of chili powder and additional cilantro just before serving, if desired, for a hint of smoky heat and visual appeal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. The corn salad is best served cold or at room temperature. If you prefer a warm version, serve immediately after mixing, but the ingredients are more vibrant chilled. For a lighter dressing, you can substitute Greek yogurt for half of the sour cream. This salad is not suitable for freezing, as the texture of the vegetables will become watery and mushy upon thawing.

Nutrition

Keywords: corn salad, Pioneer Woman, summer salad, BBQ side dish, fresh corn, creamy dressing, vegetable salad, picnic recipe, grilled corn, easy side dish

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-corn-salad-recipe/