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.

Jennifer Murray

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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