Go Back
+ servings
Print Recipe
4.23 from 9 votes

Corn Salad With Creamy Dill Dressing

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


Corn salad

  • 1/2 small red onion, small dice
  • 1/4 cup white vinegar
  • 1 tsp white sugar
  • 6 ears fresh corn on the cob, husks removed
  • 1 1/2 cups celery, small dice
  • 1 red bell pepper, small dice
  • 5" piece English cucumber, small dice

Creamy dill dressing

  • 1 cup plain, full fat yogurt or vegan alternative At least 6% M.F.
  • 2 tbsp lime juice, about 1 lime
  • 1/4 cup olive oil, extra virgin
  • 1 tsp honey
  • 1/2 tsp garlic powder
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper, freshly ground
  • 1/2 cup chopped fresh dill


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.


  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.