Creamy sweetcorn salad

    Creamy sweetcorn salad

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    About this recipe: Fresh corn, basil, red pepper, spring onions and tomatoes are tossed in a soured cream and Parmesan cheese dressing to make this lovely summery side dish.

    Serves: 6 

    • 4 tablespoons sugar (for boiling)
    • 6 ears fresh corn, shucked and silky strands removed (or 450g frozen sweetcorn)
    • 2 ripe plum tomatoes, seeded and diced
    • 1 red pepper, diced
    • 1 bunch spring onions, thinly sliced
    • 120g soured cream
    • 80ml mayonnaise
    • 10g fresh basil leaves, cut into very thin strips
    • 20g grated Parmesan cheese
    • 2 tablespoons cider vinegar
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Prep:20min  ›  Cook:7min  ›  Extra time:8hr chilling  ›  Ready in:8hr27min 

    1. Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to the boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
    2. Combine corn, tomatoes, red pepper and spring onions in a bowl. Stir soured cream, mayonnaise, basil, Parmesan cheese and cider vinegar together in a different bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the fridge until flavours combine, 8 hours to overnight.

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