Paula Deen Corn Salad Recipe
The Paula Deen Corn Salad Recipe is fresh, creamy and full of flavor. It is perfect for summer meals and family parties.
Ingredients
- 4 cups fresh corn kernels about 5 ears
- 1 cup red bell pepper finely chopped
- 1 cup green bell pepper finely chopped
- 1/2 cup red onion finely chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
Boil the Corn
- Bring water to a boil in a medium pot. Add corn and cook for 5 to 7 minutes until tender. Drain and cool.
Prepare the Vegetables
- Chop red bell pepper, green bell pepper and red onion into small pieces. Keep the size even for better texture.
Cut the Corn
- Once corn is cool, carefully cut kernels from the cob. Use a sharp knife and place kernels in a large bowl.
Make the Dressing
- In a small bowl, mix mayonnaise, sour cream, vinegar, sugar, salt and black pepper. Stir until smooth and creamy.
Combine Everything
- Add chopped vegetables to the corn in the large bowl. Pour dressing over the mixture evenly.
Mix Well
- Gently stir everything together. Make sure all vegetables are coated well with the creamy dressing.
Add Fresh Herbs
- Sprinkle chopped parsley over the salad. Mix lightly to combine without crushing the vegetables.
Chill Before Serving
- Cover the bowl and refrigerate for at least one hour. This helps the flavors blend perfectly.
Taste and Adjust
- Before serving, taste the salad. Add more salt or pepper if needed for better flavor.
Serve Fresh
- Spoon the salad into a serving bowl. Garnish with extra parsley for a bright and fresh look.
Notes
- Use grilled corn for a smoky flavor.
- Add shredded cheddar cheese for extra richness.
- Mix in chopped jalapeños for a spicy kick.
- Replace sour cream with Greek yogurt for lighter texture.
- Add diced cucumbers for more crunch.
- Chill at least one hour before serving.
- Use frozen corn if fresh corn is not available. Thaw and drain well.