Crack Corn Salad

Crack Corn Salad is a vibrant, flavorful salad that combines sweet corn with fresh vegetables and a creamy dressing, evoking the joys of summer gatherings with friends and family.

Print Recipe

Prep Time 20

Cook Time 10

Total Time 30

Course Side Dish

Cuisine American

Servings 8 servings servings

Calories 210 kcal

Ingredients

4 cups fresh corn (or canned/frozen)
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
1/4 cup cilantro, chopped (optional)
1 green bell pepper, diced
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste

Instructions

If using fresh corn, grill or boil it until tender, about 5-7 minutes. Let it cool, then slice the kernels off the cob.
While the corn cools, chop the cherry tomatoes, red onion, and bell pepper into uniform pieces.
In a large mixing bowl, combine the mayonnaise, apple cider vinegar, honey, salt, and pepper. Whisk until smooth.
Add the cooled corn, chopped vegetables, and cilantro to the bowl with the dressing. Toss gently to coat everything evenly.
Allow the salad to sit in the refrigerator for at least 30 minutes before serving.

Notes

Use the freshest ingredients possible for best flavor. The salad can be made ahead of time and stored in the refrigerator for up to three days.

Keyword corn, creamy dressing, fresh vegetables, salad, summer