Creamy sweetcorn salad

    (7)
    8 hours 27 min

    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.


    1 person made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (6)

    by
    1

    Didn't change one thing with this recipe. I dressed it lightly and left it overnight in the fridge. Delicious  -  25 Jul 2016  (Review from Allrecipes US | Canada)

    by
    0

    I got rave reviews when I brought this dish to a family picnic!  -  02 Jun 2017  (Review from Allrecipes US | Canada)

    by
    0

    I made this salad for the first time for a party and had 5 people tell me it was absolutely the best corn salad they've ever had. I was out of mayo that day and substituted Ranch dressing for the mayo. Other that that it was perfect the way the menu read. Thank you so much for sharing this recipe. Will be a definite keeper.  -  23 May 2017  (Review from Allrecipes US | Canada)

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