Creamy Corn Salad

I don’t know about you, but something about sweet corn just makes me happy. It reminds me of childhood afternoons when we’d roast corn over open fire and eat it fresh, sometimes with coconut, sometimes just plain and warm. So, when I say this creamy Corn Salad is close to my heart — I mean it.

It’s one of those throw-together dishes I make when I want something light, colorful, and feel-good, especially on warm days. I love how the sweetness of the corn pairs with the tangy yogurt dressing, the crunch of bell peppers, and the creaminess of avocado. And let’s not forget that little kick from the chili perfection!

Whether you’re serving it with grilled chicken or just digging in with a spoon (guilty!), it’s the kind of salad that always hits the spot. I’m so excited to share this one with you — I hope it brings a little brightness to your table too.

Let’s make it together!

Why You’ll Love This Recipe

Quick & Easy: Minimal prep, no complicated steps.
Customizable: Swap veggies or leave out cheese to suit your preferences.
Vibrant & Healthy: Bright colors and fresh ingredients in every bite.
Perfect for Summer: Refreshing, creamy, and cool—ideal for warm days.

What You’ll Need

Fresh corn (roasted or boiled)
Mayonnaise
Plain yogurt (unsweetened)
Lemon juice and zest
Hot sauce (optional, for a little kick)
Salt (to taste)
Fresh parsley (or cilantro)
Red bell pepper, chopped
Onion, chopped
Sweet chili, chopped (optional)
Avocado, diced
Feta cheese, crumbled

How to Make Corn Salad

Roast or boil your corn until cooked and slightly charred. Let it cool, then cut the kernels off the cob into a large bowl.

In a separate bowl, whisk together mayonnaise, plain yogurt, lemon juice, lemon zest, a few dashes of hot sauce, and salt to taste. Set aside.

Add chopped parsley (or cilantro) to the corn.
Add chopped red bell pepper, onion, sweet chili (optional), avocado, and feta cheese.

Pour the creamy dressing over the salad and gently toss everything to combine.

Serve immediately or chill for about 30 minutes for the flavors to meld beautifully.

Serving Suggestions

Perfect alongside grilled chicken or fish.
Serve on its own for a light, satisfying lunch.
Scoop into lettuce cups or serve with tortilla chips for a fresh summer twist.

Pro Tips

Use freshly roasted corn for the best flavor — it adds a smoky, slightly charred depth that boiled corn can’t quite match. Learn how to roast corn perfectly in this roasting guide.
Don’t skip the lemon zest! It brings a fresh citrusy brightness that ties everything together beautifully.
Add avocado just before serving to keep it vibrant and prevent it from browning too quickly. Read how to keep avocado green longer from here.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 2 days.
Avoid freezing—the fresh veggies and avocado won’t hold up well.
If making ahead, leave out the avocado until just before serving to keep it from browning.

What to Serve It With

This creamy corn salad is super versatile! Here are a few ideas

Grilled chicken or fish — the smokiness pairs beautifully with the creamy tang of the salad.
Served in taco shells or as a topping for burritos or wraps.
As a side to spicy jollof rice or fried rice for a colorful summer combo.
With crusty bread or tortilla chips as a fresh dip for brunch or picnics.

Frequently Asked Questions (FAQs)

Can I use canned corn instead of fresh?

Yes, canned or frozen corn works just fine if you’re short on time. Just make sure to drain canned corn well, and if using frozen, thaw it first.

Is it necessary to roast the corn?

No, but roasting adds a smoky flavor that elevates the salad. Boiling works too, especially if you prefer a softer texture.

Can I make it ahead of time?

Yes! You can prep everything a few hours in advance and refrigerate. Just add the dressing and avocado close to serving time to keep it fresh.

What can I substitute for yogurt?

You can use sour cream or more mayonnaise instead. For a dairy-free option, try plant-based yogurt or a vinaigrette-style dressing.

How long does it last in the fridge?

This salad stays fresh for up to 2 days when stored in an airtight container. Avoid freezing as the texture of the veggies and avocado may change.

Can I make it spicy?

Absolutely! Add extra chili flakes, hot sauce, or finely chopped jalapeños to dial up the heat to your liking.

Final Thoughts

Corn salad is one of those recipes that’s just as joyful to make as it is to eat — colorful, creamy, and full of flavor with every bite. I love how it brings summer to the table, no matter the season. Whether you’re sharing it at a picnic, serving it alongside grilled chicken, or just enjoying a bowl by yourself (guilty!), it’s the kind of dish that never gets old.

If you try this recipe, I’d truly love to hear from you! Leave a comment below and let me know how it turned out. Was it a hit at your table? Did you add your own twist? Oh — and don’t forget to rate the recipe ⭐⭐⭐⭐⭐ if you enjoyed it. Your feedback helps others find and fall in love with it too.

Thanks so much for being here!