Hamdi Saidani This Pioneer Woman Corn Salad is a creamy and spicy recipe, which is made with fresh corn and avocado. It’s the perfect summer side dish, ready in about 25 minutes.
Pioneer Woman Corn Salad Ingredients
For the chipotle-lime dressing:
- 1/4 cup sour cream
- 2 Tbsp. mayonnaise
- 2 Tbsp. lime juice
- 2 tsp. hot sauce
- 3/4 tsp. kosher salt
- 1/2 tsp. chipotle chile powder, plus more for garnish
- 1/4 tsp. ground cumin
- 1/4 tsp. black pepper
For the salad:
- 4 large ears yellow corn, shucked
- 2 plum tomatoes, chopped
- 1 avocado, peeled and chopped
- 1 cup chopped red onion
- 1 jalapeño, stemmed and chopped
- 1/2 cup chopped cilantro, plus leaves for garnish
- 1/2 cup crumbled queso fresco, plus more for garnish
- Lime wedges, for serving
How To Make Pioneer Woman Corn Salad
- Make the dressing: In a small bowl, whisk together the sour cream, mayonnaise, lime juice, hot sauce, kosher salt, chipotle chile powder, cumin, and black pepper. Add 1 tablespoon of water to thin slightly and set aside.
- Cook the corn: Bring a large pot of salted water to a boil. Add the ears of corn and boil for 3 minutes. Remove the corn from the pot and let it cool to room temperature. Once cool, carefully slice the kernels off the cob.
- Combine the salad: In a large bowl, gently toss together the corn kernels, chopped tomatoes, avocado, red onion, jalapeño, chopped cilantro, and queso fresco.
- Dress and serve: Drizzle the chipotle-lime dressing over the salad and toss gently to coat. Sprinkle with more cilantro, queso fresco, and a dash of chipotle chile powder. Serve immediately with fresh lime wedges.
Recipe Tips
- How to make this ahead of time? This salad is perfect for making ahead. You can prepare the dressing and store it in an airtight container in the fridge for up to 3 days. The corn and vegetables can also be prepped. For the best result, combine everything and add the avocado and dressing just before serving.
- Can I use frozen corn? Yes. If fresh corn is not in season, you can use about 4 cups of frozen corn. Thaw it completely and drain any excess water before adding it to the salad.
- How to control the spice level? The heat comes from the hot sauce, chipotle powder, and the jalapeño. For a milder salad, be sure to remove all the seeds and white membranes from the inside of the jalapeño, and start with less hot sauce.
- What if I can’t find queso fresco? Feta cheese is a great and widely available substitute for queso fresco. It provides a similar salty, crumbly texture.
What To Serve With Corn Salad
This vibrant salad is the perfect side dish for any summer barbecue or Mexican-inspired meal.
- Grilled chicken, steak, or shrimp
- Carne asada tacos or chicken fajitas
- Barbecue ribs or pulled pork sandwiches
- Black bean burgers
How To Store Corn Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator. Due to the avocado, it is best enjoyed within 2 days.
Corn Salad Nutrition Facts
- Serving Size: 1 serving
- Calories: 250 kcal
- Fat: 18g
- Carbohydrates: 20g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this salad spicy?
It has a mild to medium heat from the jalapeño and chipotle powder. You can easily adjust the amount to your preference or omit the jalapeño entirely for a milder version.
Do I have to boil the corn?
No, grilling the corn instead of boiling it is another fantastic option. This will add a delicious, smoky flavor to the salad that is very similar to traditional Mexican street corn.
Can I make this vegan?
Yes, easily. To make it vegan, use a plant-based sour cream and mayonnaise for the dressing, and either omit the cheese or use a store-bought vegan feta substitute.
Try More Pioneer Woman Recipes:
- Pioneer Woman Fruit Salad Recipe
- Pioneer Woman Best Egg Salad Recipe
- Pioneer Woman Cornbread Salad Recipe
Pioneer Woman Corn Salad Recipe
Description
A creamy, spicy, and bright salad that turns classic Mexican street corn into an easy-to-eat side dish perfect for any barbecue or potluck.
Ingredients
Instructions
- Whisk all the dressing ingredients together in a small bowl.
- Boil the corn for 3 minutes, let it cool, then cut the kernels from the cobs.
- In a large bowl, gently toss the corn kernels with the chopped tomatoes, avocado, red onion, jalapeño, cilantro, and queso fresco.
- Drizzle with the dressing and toss to combine.
- Garnish with extra cilantro and queso fresco before serving.
Notes
- u003cliu003eFor extra flavor, you can grill the corn instead of boiling it to get a smoky char.u003c/liu003eu003cliu003eDon’t dress the salad until you are ready to serve it to keep everything as fresh as possible, especially the avocado.u003c/liu003eu003cliu003eThis is a perfect make-ahead side dish for a party; just keep the components separate until you’re ready to serve.u003c/liu003eu003cliu003eThe toppings are not just a garnish; they are essential to the final flavor.u003c/liu003e
