creamy corn salad

Name: creamy corn salad
Cuisine: American
Ingredients: 6 corn on the cob; 1 red bell pepper; 1/2 red onion; 2 tbsp minced parsley; 1/2 cup mayonnaise; 1/3 cup sour cream; 2 tbsp apple cider vinegar; 1 tsp paprika; 1/2 tsp black pepper more or less to taste; 1 tsp coarse sea salt more or less to taste; pinch cayenne pepper optional

7 steps

Updated at: Thu, 17 Aug 2023 11:28:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories202.2 kcal (10%)

Total Fat16.7 g (24%)

Carbs13.4 g (5%)

Sugars1.4 g (2%)

Protein2.2 g (4%)

Sodium478.4 mg (24%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6corn on the cob

1red bell pepper

0.5red onion

2 Tbspparsley

minced

½ cupmayonnaise

⅓ cupsour cream

2 Tbspapple cider vinegar

1 tsppaprika

½ tspblack pepper

more or less to taste

1 tspcoarse sea salt

more or less to taste

cayenne pepper

optional

Instructions

Step 1

Heat up a large pot of water over medium-high heat and season it generously with salt. Make sure to take off the husk and all the silk threads from the ears of corn before cooking.

Step 2

Once water starts to boil, lower the heat to medium-low and add corn. Cover the pot and let corn cook for about 10 minutes, until tender.

Step 3

Take all the corn out onto a cutting board and let it cool enough to be handled.

Step 4

To cut corn kernels off the cob, stand corn up in a large mixing bowl cut side down. Slice the kernels off with a sharp knife from top to bottom, close to the part where kernels attach to the cob. Turn the ear of corn and repeat slicing the kernels off all the way around.

Step 5

Finely chop bell pepper and onion and try to keep the size small and uniform. Mince the parsley.

Step 6

Add corn, vegetables, and parsley into a large mixing bowl and mix it with mayonnaise, sour cream, vinegar, salt, pepper, and paprika.

Step 7

Mix everything well and refrigerate for a couple of hours before serving.