My Creamy Sweet Corn Salad recipe is an easy summer side dish with lots of fresh basil and a yummy sour cream and buttermilk dressing. This simple salad could easily steal the show at your next barbecue!
Servings: 6-8 servings
6earscorn (allow roughly one ear of corn per serving)
1/2cupminced red onion
handful fresh basil leaves
1/2tsp salt, or more to taste
fresh cracked black pepper to taste, I add lots
paprika or smoked paprika to taste, optional.
Shuck the corn and remove as much of the cornsilk as you can. Steam the corn for 5 minutes in a large pot with a steamer basket insert. You can also simply boil the corn in a large pot of salted water. Don't over cook the corn, it only needs 5 minutes.
Drain and immediately plunge the corn into ice water. This will stop it from cooking further, and will keep it bright yellow. Let the corn fully cool in the ice water, then let dry on a clean kitchen towel. Remove kernels from the cob and add to a large bowl.
Meanwhile whisk together the dressing ingredients, and add salt and pepper to taste. Add the paprika of you like.
Add the onion to the bowl with the corn and toss with enough dressing to generously coat everything. Note: you may not use all the dressing. Chill the salad until you are ready to serve. Just before serving, roll and slice the basil leaves into thin ribbons, and add them to the salad. Toss with more dressing if needed.
The salad keeps a day or two in the refrigerator. You can refresh the dressing if needed.
Fresh corn salad goes with just about any summer meal, especially grilled meats and fish.