Pioneer Woman Corn Salad Recipe
The Pioneer Woman Corn Salad Recipe is fresh, colorful and full of flavor. It is perfect for summer meals. This easy side dish is sweet and a little tangy.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 cup mayonnaise
- ½ cup sour cream
- 1 cup shredded cheddar cheese
- ½ cup chopped red onion
- ½ cup chopped green bell pepper
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
Instructions
Cook the Corn
- If using fresh corn, heat a skillet over medium heat. Add corn and cook for five minutes. Stir often. Cook until tender but still crisp. Let it cool completely.
Prepare the Vegetables
- Chop the red onion, green bell pepper and cilantro into small pieces. Try to keep the pieces even. This helps the salad look nice and balanced.
Make the Dressing
- In a small bowl, add mayonnaise, sour cream, lime juice, salt, black pepper and chili powder. Whisk well until smooth and creamy. Taste and adjust seasoning if needed.
Combine the Ingredients
- In a large bowl, add cooled corn, chopped vegetables and shredded cheddar cheese. Pour the dressing over the mixture. Stir gently until everything is well coated.
Chill Before Serving
- Cover the bowl with plastic wrap. Place in the fridge for at least one hour. This helps the flavors mix well. Serve cold for the best taste.
Notes
- Use fresh sweet corn for the best flavor.
- Let the corn cool before mixing. Warm corn makes the dressing thin.
- Add diced jalapeño for extra spice.
- Use Greek yogurt instead of sour cream for a lighter version.
- Chill the salad for better flavor.