Creamy sweetcorn salad
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.
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
- 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.
- 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:
(9)
Reviews in English (7)
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)
This was a good, different side dish with very interesting flavor! Thanks for sharing your recipe! - 09 Mar 2018 (Review from Allrecipes US | Canada)
I got rave reviews when I brought this dish to a family picnic! - 02 Jun 2017 (Review from Allrecipes US | Canada)