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4.44 from 16 votes

Corn Salad With Creamy Dill Dressing

When corn is in season this is the perfect thing to make. No cooking involved!
Prep Time30 minutes
Cook Time0 minutes
Course: Salad
Cuisine: American
Keyword: corn, creamy, dill
Servings: 8
Calories: 168kcal
Author: Andrea Mut

Ingredients

Corn salad

  • 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

Instructions

Corn salad

  • 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.

Notes

  1. This salad keeps, covered in the fridge for 4-5 days.
  2. The dressing keeps as long as the expiry date on your yogurt.
NUTRITION FACTS are an estimate only and are calculated using an online calculator. Numbers may vary depending on ingredient brands and quantities. These numbers are ⅛ of this recipe. 

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 19g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 328mg | Fiber: 2g | Sugar: 7g