Easy corn salad with mayo: your bbq side dish hero

Corn salad, a staple of summer gatherings, is a refreshing and flavorful dish that can elevate any barbecue or potluck. With its simple ingredients and easy preparation, you can enjoy this delicious salad in no time. Here’s a comprehensive guide on how to make corn salad with mayo:

Ingredients:

• 6 ears fresh corn, husked and kernels removed
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 cucumber, diced
• 1/2 red onion, diced
• 1 cup chopped fresh cilantro
• 1/2 cup chopped fresh parsley
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup apple cider vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Prepare the corn: Remove the kernels from the corncobs using a sharp knife or a corn stripper.
2. Combine the vegetables: In a large bowl, combine the corn, bell peppers, cucumber, red onion, cilantro, and parsley.
3. Make the dressing: In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, salt, and black pepper.
4. Combine the dressing and vegetables: Pour the dressing over the vegetables and stir well to combine.
5. Chill: Refrigerate the corn salad for at least 30 minutes before serving to allow the flavors to blend.
6. Serve: Garnish with additional cilantro or parsley, if desired, and enjoy the refreshing corn salad with mayo.

Tips for the Perfect Corn Salad:

• Use fresh corn: Fresh corn will give your salad the best flavor and texture.
• Cut the vegetables uniformly: This will ensure that they cook evenly.
• Don’t overcook the vegetables: The vegetables should be tender but still have a slight crunch.
• Use a good quality mayonnaise: The mayonnaise will be the base of your dressing, so use one that you enjoy the taste of.
• Don’t be afraid to experiment: You can add other vegetables to your corn salad, such as tomatoes, green onions, or jalapeños.

Variations:

• Greek Corn Salad: Add crumbled feta cheese, kalamata olives, and oregano to the salad for a Greek twist.
• Southwestern Corn Salad: Add black beans, corn, and chili powder to the salad for a southwestern flavor.
• Creamy Corn Salad: Use Greek yogurt instead of sour cream for a lighter and creamier dressing.

Serving Suggestions:

• Serve corn salad with mayo as a side dish at barbecues, picnics, or potlucks.
• Use it as a topping for tacos or burritos.
• Add it to sandwiches or wraps for a refreshing burst of flavor.

Answers to Your Most Common Questions

• Can I use frozen corn? Yes, you can use frozen corn, but it will not have the same fresh flavor as fresh corn.
• How long can corn salad with mayo be stored? Corn salad should be stored in the refrigerator for up to 3 days.
• Can I make corn salad with mayo ahead of time? Yes, you can make corn salad up to 24 hours ahead of time. Simply refrigerate it until ready to serve.