Sweet corn + creamy dressing + crunch = perfect side dish for BBQs, lunch, or meal prep.
Ingredients
Main Salad
- 2 cups sweet corn (boiled or canned, drained)
- ½ cup cucumber, diced (optional for freshness)
- ¼ cup red onion, finely chopped
- ¼ cup bell pepper (red/yellow), diced
- 2 tbsp fresh coriander or parsley, chopped
- 2 tbsp green onion (optional)
Creamy Dressing
- ½ cup mayonnaise (or half mayo + half Greek yogurt for lighter version)
- 1 tbsp lemon juice
- 1 tsp honey or sugar (optional balance)
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ½ tsp paprika or chili flakes (optional)
Nut Info (Important for allergies & variations)
Original Recipe (NO nuts required)
- This recipe is naturally nut-free unless you add toppings.
Optional Nut Add-ins (for crunch & flavor)
- 2 tbsp roasted almonds (chopped)
- 2 tbsp pecans (lightly toasted)
- 2 tbsp cashews (crushed)
If serving for guests, clearly label:
“Contains nuts if added”
Nut-Free Crunch Alternatives
- Sunflower seeds
- Pumpkin seeds
- Crispy roasted chickpeas
Instructions
- Boil or drain corn and let it cool.
- In a large bowl, mix corn, cucumber, onion, and bell pepper.
- In a separate bowl, whisk all dressing ingredients until smooth.
- Pour dressing over salad and mix well.
- Add herbs and gently toss.
- Chill for 15–30 minutes before serving (best flavor).
Serving Ideas
- With grilled chicken or steak
- As BBQ side dish
- In wraps or sandwiches
- Meal prep lunch box
Q&A
Can I make it healthy?
Yes — replace mayo with Greek yogurt or use 50/50 mix.
Can I use frozen corn?
Yes — just thaw and lightly boil for 2–3 minutes.
How long does it last?
✔ 2–3 days in fridge (airtight container).
Can I make it vegan?
Yes — use vegan mayo or cashew-based yogurt.
Can I make it spicy?
Add chili flakes, jalapeños, or hot sauce.
Pro Tip
For restaurant-style taste, lightly roast the corn in a pan before mixing — it adds a smoky, sweet flavor
