Name: Creamy Corn and Pepper Salad
Prep time: 5 min
Ingredients: 3 cans Whole Kernel Corn; ½ cup Sour Cream; ¼ cup Mayonnaise; ¼ tsp Cumin; 1 Lime; 1 Red Bell Pepper; 1 Orange Bell Pepper; ½ small Red Onion; ½ cup Salsa; ¼ cup Fresh Cilantro

Creamy Corn and Pepper Salad– This easy salad comes together in a few minutes and brings a flavorful punch to your side dish table.

Jump to Recipe

This Mexican inspired, creamy corn salad starts with a simple base dressing and is full of bright and fresh veggies. This is an easy side dish for taco night, and is pretty enough to steal the show at your next potluck or BBQ.

What Ingredients Do I Need?

Whole Kernel Canned Corn
Sour Cream
Mayonnaise
Lime
Cumin
Red and Orange Bell Pepper
Red Onion
Salsa
Cilantro
Salt & Pepper

How to Make Corn Salad

This dish couldn’t be simpler to make! Drain the corn and add to medium mixing bowl. Stir in seasonings, lime juice, sour cream, and mayo. Chop peppers, onion, and cilantro. Add chopped veggies and salsa to the bowl and give a quick stir.

What Kind of Corn Should I Use?

This recipe uses canned corn, which provides year round convenience. You can substitute fresh or frozen corn in this creamy corn salad recipe for an even bigger punch of flavor.

Can I Make This Corn Salad Ahead?

I don’t recommend assembling the salad more than a few hours in advance. The dressing mixture will absorb the water from the corn over time, resulting in thin consistency. You can speed up preparation by chopping all veggies ahead of time and mixing just before you are ready to servce.

How Long Will This Salad Keep?

This salad will stay fresh for a few hours in the refrigerator. If it becomes thin, you can add more sour cream to thicken it.

What Can I Do With Leftovers?

This makes great chicken nachos! Add leftover salad and a few chicken breasts to the slow cooker. Cook on low for 4-6 hours. Remove chicken and shred. Spread over tortilla chips, top with shredded cheese, and bake at 350 until the cheese is melted.