Ingredients
Scale
- 4 cups sweet corn (frozen, canned, or fresh)
- 1 large red bell pepper, finely diced
- 1 bunch green onions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon honey or agave nectar
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup crumbled feta or cotija cheese (optional)
Instructions
- Start by prepping your fresh ingredients to ensure a crisp texture. Dice the red bell pepper into small, uniform pieces so every bite has a bit of crunch. Slice the green onions thinly, using both the white and green parts for maximum flavor. If you are using frozen corn, thaw it completely and pat it dry with a paper towel to prevent the salad from becoming watery.
- Place a large skillet over medium-high heat with a teaspoon of oil or butter. Add the corn kernels to the pan and sauté for about 5 minutes. You want the corn to become tender and develop just a hint of golden char around the edges. This step intensifies the sweetness and adds a smoky depth to the Holiday Corn Salad. Once finished, remove the corn from the heat and let it cool for a few minutes in a large mixing bowl.
- In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, honey, and smoked paprika until the dressing is smooth. Pour this creamy mixture over the cooked corn, then fold in the diced red peppers, green onions, and chopped cilantro. Toss everything gently until the vegetables are evenly coated. Transfer the salad to a festive serving bowl and sprinkle the crumbled cheese on top before serving.
- Cook Time: 20 minutes