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Crack Corn Salad

A joyful, crunchy celebration of summer, this salad combines smoky corn, fresh vegetables, and a creamy dressing for a refreshing dish perfect for any gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Salad
  • 4 cups fresh corn kernels (about 4 ears) Char on the grill for smoky depth or use thawed frozen corn.
  • 1 cup cherry tomatoes, halved Adds color and juicy pop; substitute with 1 large diced tomato if preferred.
  • 1 small red bell pepper, finely diced Provides sweet crunch; use orange or yellow for more sweetness.
  • 1/2 cup red onion, minced Soak briefly in cold water to mellow the bite if desired.
  • 1/2 cup Greek yogurt or sour cream Use Greek yogurt for a lighter option, sour cream for richer creaminess.
  • 2 tablespoons mayonnaise Optional for extra silkiness; use avocado mash for an egg-free swap.
  • 2 tablespoons fresh cilantro, chopped Parsley works well for a milder flavor.
  • 1 unit lime, zested and juiced Brightens the dish; lemon can substitute if out of season.
  • 1 teaspoon honey or agave Balances the acid; omit for a savory dish.
  • 1 teaspoon smoked paprika or Aleppo pepper Smoked paprika for smoky warmth; Aleppo for fruity heat.
  • to taste unit salt and black pepper Adjust seasoning to preference.
  • optional unit crumbled cotija or feta cheese For additional flavor.
  • optional unit thinly sliced jalapeno For heat.
  • 2 tablespoons toasted pepitas For a crunchy texture.

Method
 

Preparation
  1. Heat a grill pan or outdoor grill over high heat. Brush the ears or kernels lightly with oil.
  2. Grill whole ears until charred in spots, about 8–10 minutes, rotating. If using frozen corn, sauté in a hot pan until some kernels brown and pop, about 6–8 minutes.
  3. Let cool and cut kernels off the cob if needed.
Combine the Base
  1. In a large bowl, whisk together Greek yogurt, mayonnaise (if using), lime zest and juice, honey, smoked paprika, salt, and pepper until smooth.
  2. Taste for balance — it should be bright and creamy.
Add Vegetables
  1. Fold in the charred corn, cherry tomatoes, diced bell pepper, and minced red onion.
  2. Notice how the colors brighten and the aroma becomes more layered.
Final Touches
  1. Gently stir in cilantro and optional jalapeno or cheese.
  2. Adjust seasoning with another pinch of salt or a final squeeze of lime.
Chill or Serve
  1. Let the salad rest in the refrigerator for 20–30 minutes to let the flavors marry, or serve immediately for maximum crunch.

Notes

This recipe can be made a day ahead. Prepare the dressing and char the corn, then toss with fresh vegetables just before serving. Store leftovers in an airtight container for up to 3 days.