The ultimate creamy corn salad with a homemade mint mayonnaise dressing is here. It is rich and velvety, yet fiercely refreshing and satisfying.
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This Creamy Summer Corn Salad strikes the ultimate balance: it is sweet, cheesy, creamy, savoury – thanks to juicy corn, crisp red peppers, sharp red onions, and a delicious, green dressing.
Why This Salad Recipe Works
- Texture Contrast: The sweetness of corn kernels pairs with the sharp, clean crunch of raw bell peppers and red onion.
- The Hybrid Dressing delivers the richness you crave without overwhelming the natural brightness of the vegetables.
- Zero-Cook Friendly: While charring the corn in a skillet, air fryer, or on the grill adds a lovely smoky depth, this corn salad is equally phenomenal using raw, hyper-fresh sweet corn cut straight off the cob.
Ingredients You’ll Need
- Fresh Sweet Corn – The star flavour; crisp, sweet, and plump. Frozen corn thawed and dried works if fresh isn’t available.
- Red Bell Pepper and Cucumber for a distinct crunch.
- Onion provides a sharp, savoury bite to cut through the sweetness.
- Olive Oil or Butter to char the corns in a skillet.e
- Smoked Paprika and Oregano to season the corn.
Mint Mayonnaise:
- Cashews to make the vegan mayonnaise style base for the dressing.
- Greek Yogurt or Sour Cream for the tanginess and extra creaminess.
- Herbs: Cilantro, and loads of fresh mint leaves.
- Garlic, Black Peppercorns, and Salt to taste
How to Make Salad
1. Char the Corn:
- If using fresh ears, slice the kernels off the cob into a large bowl.
- Heat butter or oil in a heavy skillet over high heat. Add a teaspoon of smoked paprika and oregano.
- Add the corn and let it sit undisturbed for 2-3 minutes to get a deep, golden char.
- Toss and cook for another 3 minutes, then remove from heat to cool completely.
Pro Tip: You can char the corn in a grill or air fryer also.
2. Prepare the Dressing
- Soak cashews in boiling water for 15 minutes.
- Drain them, and blend them with salt, garlic, and peppercorns until coarse.
- Add sour cream, herbs, lime juice, and blend till it is smooth and creamy with a spoon dropping consistency.
3.Assemble and Chill
- Combine the cooled corn, finely diced red pepper, red onion, and cucumber.
- Pour the dressing over the top and toss to coat uniformly.
- Top with crumbled Cotija or feta cheese, and let it chill in the fridge for at least 30 minutes before serving.
The Golden Rule of Corn Salad: If you choose to char your corn, ensure it cools down completely to room temperature before tossing it with the dressing. Adding mayonnaise and sour cream to warm corn will cause the dressing to separate, turning your creamy salad oily.
Watch Corn Salad Video
Hina’s Tried and True Tips
- The Store-Bought Shortcut: Use a high-quality vegan mayonnaise (brands like Vegenaise or Hellmann’s Vegan work beautifully) combined with a plain, dairy-free sour cream (such as Forager Project, Kite Hill, or Violife) or Greek Yogurt. This maintains the exact texture and tangy flavour profile of the original recipe without any extra prep work.
- The role of Cotija or feta in this salad is to provide a sharp, salty, and crumbly contrast to the sweet corn.
- Add Diced Avocado: Gently fold in one perfectly ripe, diced avocado just before serving like corn avocado salad. The buttery, melting texture of avocado naturally boosts the creaminess of the salad and pairs flawlessly with lime, cilantro, and corn.
Give this salad recipe a try for your next sunny lunch break, and let me know how you liked it!
If you are somebody who live by salads during summer, try this forever favourite Greek Orzo Pasta Salad, refreshing Watermelon Feta Salad, or the simple Cherry Tomato Salad.
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Creamy Corn Salad Recipe
The ultimate creamy corn salad with a homemade mint mayonnaise dressing is here.
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Servings: 4 adults
Calories: 177kcal
- Salad Mixing Bowl
- cast iron skillet
- Blender
Ingredients
- 2 Cup sweet corn kernels
- 1 tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika or chilli powder
- 1 medium onion, finely chopped
- 1 medium english cucumber, finely chopped
- 1 medium red bell pepper, finely chopped
- Handful of cilantro, finely chopped
Ingredients For Mint Mayonnaise:
- ⅛ Cup cashews (kaju)
- 2 tablespoon dairy free sour cream
- 2 garlic cloves
- ¼ Cup fresh mint leaves
- ¼ teaspoon black peppercorns
- ½ teaspoon salt or to taste
- 3 – 4 sprig cilantro, chopped
- ½ lime juice
Instructions
- Heat butter or oil in a heavy skillet over high heat. Add a teaspoon of smoked paprika and oregano.
- Add the corn and let it sit undisturbed for 2-3 minutes to get a deep, golden char. Toss and cook for another 3 minutes, then remove from heat to cool completely.
- Soak cashews in boiling water for 15 minutes. Drain them, and blend them with salt, garlic, and peppercorns until coarse.
- Add sour cream, herbs, lime juice, and blend till it is smooth and creamy with a spoon dropping consistency.
- Combine the cooled corn, finely diced red pepper, red onion, and cucumber. Pour the dressing over the top and toss to coat uniformly. Top with crumbled Cotija or feta cheese, and let it chill in the fridge for at least 30 minutes before serving.
Recipe Notes:
- You can char the corn in a grill or air fryer also.
- Substitute sour cream with hung curd or plain Greek Yogurt.
- Do not blend herbs for too long else your dressing will turn black and bitter.
Nutrition
Calories: 177kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 300mg | Potassium: 462mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1602IU | Vitamin C: 49mg | Calcium: 47mg | Iron: 1mg
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