Corn Salad With Mayo And Sun-Dried Tomatoes
When the weather starts to warm up and you’re looking for a cool crisp salad, this summer corn salad with mayo fits the bill for an easy side that will go with just about any summer meal.
Summer calls for corn and we love getting creative with it. It’s a versatile veggie that can be transformed in so many ways, think creamed corn, roasted corn, popcorn, etc., but this recipe keeps it simple and it lets corn be what it is.
The bright yellow kernels of sweetness are the star of the show alongside complementary textures and flavors like red bell pepper, red onion, and parsley. It’s finally topped off with a slightly creamy and tangy dressing that brings the whole salad together.
This post is about how to make an easy corn salad with mayo.
Corn Salad With Mayo and Sun-dried Tomatoes
What do I need to make this summer corn salad recipe?
To make this recipe, you will need:
- Sweet Corn Kernels: These can be fresh, frozen, or canned.
- Red Pepper: These add color and crispiness to the salad.
- Red Onion: Adds a poignant bite to the salad that compliments the sweetness of the corn.
- Sundried Tomatoes: Adds a tangy chewiness to the salad.
- Parsley: Adds freshness.
- Mayo: This sets up the base for the dressing and gives it the creamy note.
- Plain Yogurt: Adds another layer of tanginess and creaminess.
- White Wine Vinegar: Adds a tangy note to brighten the salad.
- Olive Oil: Helps set the base of the dressing.
- Salt and Pepper: To taste.
How do I make this summer corn salad?
If you are using frozen corn, steam or cook them and then let them cool. If you are using canned corn, drain and rinse the corn.
Next, dice the veggies and combine them in a bowl.
Make the dressing by mixing together the mayo, yogurt, vinegar, oil, salt, and pepper. Then add it to the corn salad mixture and stir until it’s evenly coated.
Serve this salad chilled alongside any of these tasty recipes:
- Juicy Stovetop Burger Recipe
- Super Simple Ground Beef Quesadillas
- Unforgettable Salmon Tacos With Slaw
- Simple Baked Chicken Legs With Big Flavor
This salad stores well in the refrigerator for up to three days. It’s best to add the dressing before serving but you can also toss the salad in the dressing and then keep it in the refrigerator until you’re ready to serve it.
If you liked this salad, you may also enjoy these other great sides:
- Oh So Good Easy Spinach Artichoke Dip
- Parmesan Herb Oven Baked Potato Wedges
- Balsamic Glazed Sweet Potatoes and Brussel Sprouts
- Sweet Potato Fries With Cinnamon Sugar
- Tzatziki Yogurt Sauce
- Easy Mango Salsa
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This post was about how to make a simple corn salad with mayo.
Corn Salad With Mayo and Sun-dried Tomatoes
Ingredients
Salad
- 3 cups corn kernels fresh, frozen, or canned
- 1 cup red bell pepper finely diced
- ½ cup red onion finely diced
- ⅓ cup sun-dried tomatoes drained, reserve oil, chopped
- ½ cup fresh parsley chopped
Dressing
- 1 ½ tablespoons mayonnaise
- 1 ½ tablespoons plain yogurt or sour cream
- 1 tablespoon white wine vinegar
- 1 ½ tablespoons reserved olive oil from sun-dried tomatoes jar
- ⅛ teaspoon salt and pepper to taste
Instructions
- If you are using fresh or frozen corn, steam or cook them and then let them cool. If you are using canned corn, drain and rinse the corn.
- In a medium-sized bowl, combine the salad ingredients.
- In a separate small bowl, combine the dressing ingredients.
- Pour the dressing over the salad and toss to coat. Season with salt and pepper to taste.
- Let the salad stand for a few minutes to marinate or cover and chill before serving. Enjoy!