Fresh corn is what makes this Corn Salad with Creamy Dill Dressing so amazing! Corn Salad is best made with the freshest available and doesn't need to be cooked. Dress it with a Creamy Dill Dressing and you will be jumping for joy over how delicious and easy it is.
The thing I love most about this recipe is there is no cooking involved. Who doesn't love that? If you haven't tried raw corn fresh off the cob it's high-time you did. It's so sweet, crisp and delicious I can eat it for days. In fact I usually do when I make this recipe. If you love creamy salads you might want to have a look at this Creamy Roasted Broccoli Salad too.
How to make this salad
If you live near a farm where you can pick up corn on the roadside you are in luck. It's just perfect for a raw corn salad. Don't live near a farm? No problem. Store bought is fine just be sure to use it as soon as possible. The longer the corn sits in your fridge the more the starches develop.
Remove the husks. Cut a small piece form each end so you can hold it up straight while cutting. Run the blade of your knife down as close to the cob as you can, removing the kernels. Start in the middle then flip it over and do the other half. I find this way the least messy. Sometimes, if the ears are long, you can have corn flying everywhere if you do it from top to bottom.
Prepare the other ingredients
I like to chop up all the vegetables to be about the same size as the corn kernels. I find this most appealing for texture and aesthetics but you don't have to be as fussy about it as I am. You just don't want your pieces to be too big as they will overshadow the corn. When I use red onion in a salad I like to soak it in a bit of vinegar and sugar while I prepare the other ingredients. It's like a quick pickle. This takes the sting out of the onion so they are more sweet and less overpowering.
Creamy dill dressing
This Creamy Dill Dressing couldn't be more easy or delicious. I use plain, full fat yogurt, unstrained. Throw in a few ingredients you should have in your pantry, a big handful of fresh dill and boom! Magic. You can use it to dress any salad or as a delicious dip for veggies. It's kinda like Ranch only better... 🙂
Everything gets tossed together and you're good to go. The salad will keep in the fridge for 4 or 5 days. The dressing lasts as long as the expiry date on the yogurt.
Pro tips for best results
- Use the freshest corn you can find and use it as soon as possible.
- Cut the other vegetables to about the same size as the corn kernels.
- Soak the red onion in vinegar and sugar to take the sting out of it.
- Make extra dressing to use it on all your salads or as a dip for veggies.
What to serve with this saladWant to say thank you?
Corn Salad With Creamy Dill Dressing
- ½ small red onion, small dice
- ¼ cup white vinegar
- 1 teaspoon white sugar
- 6 ears fresh corn on the cob, husks removed. Or about 5 cups of kernels.
- 1 ½ cups celery, small dice
- 1 red bell pepper, small dice
- 5" piece English cucumber, small dice
Creamy dill dressing
- 1 cup plain Greek yogurt
- 2 tablespoon lime juice, about 1 lime
- ¼ cup olive oil, extra virgin
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ½ tsp Kosher salt
- ¼ teaspoon black pepper, freshly ground
- ½ cup chopped fresh dill
- Chop the red onion first and soak in the vinegar and sugar. Use enough vinegar to cover the onions. Set aside while you prepare the other ingredients.
- Cut a small piece from the tops and bottoms of the ears of corn. Stand them straight up on their end and cut the kernels off with a sharp knife. Start from the middle and cut to the bottom. Then flip it over and do the other half. Place in a large bowl.
- Prepare the other vegetables and toss with the corn.
- Drain the onions in a fine mesh strainer and add to the vegetable mixture.
Creamy dill dressing
- In a medium size bowl or mason jar, whisk together all the ingredients. If using a jar you can put on the lid and give it a shake.
- Pour approximately half of the dressing over the salad and mix together. Add more dressing if you like. Taste and add more salt and pepper if necessary.
- Cover and refrigerate until ready to serve.
- This salad keeps, covered in the fridge for 4-5 days.
- The dressing keeps as long as the expiry date on your yogurt.