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Creamy Smoked Paprika Street Corn Salad

creamy smoked paprika street corn salad - featured image

A quick and easy creamy street corn salad with smoky paprika, charred corn kernels, and a tangy dressing. Perfect as a flavorful side dish for any occasion.

Ingredients

Scale
  • 4 cups corn kernels (fresh off the cob or frozen and thawed)
  • ½ cup mayonnaise (about 120 ml)
  • ¼ cup sour cream (60 ml) or Greek yogurt as a substitute
  • 1 to teaspoons smoked paprika
  • Juice of 1 lime (about 2 tablespoons or 30 ml)
  • 1 clove garlic, minced
  • A handful fresh cilantro, chopped finely (or parsley)
  • Salt and black pepper to taste
  • ½ cup crumbled queso fresco or feta cheese (optional)
  • 1 small jalapeño, finely diced (optional)

Instructions

  1. Prepare the corn by shucking ears and slicing kernels off the cob using a sharp knife.
  2. Heat a large skillet or grill pan over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until lightly charred and golden in spots. Remove from heat and let cool slightly.
  3. In a bowl, whisk together mayonnaise, sour cream, smoked paprika, minced garlic, lime juice, salt, and pepper. Adjust seasoning to taste.
  4. Add the charred corn to the dressing and toss gently until coated. Fold in chopped cilantro, diced jalapeño (if using), and crumbled queso fresco or feta cheese. Mix gently.
  5. Chill the salad in the fridge for at least 15-20 minutes to let flavors meld. Serve cold or at room temperature.

Notes

For best flavor, do not skip charring the corn. Adjust smoked paprika to taste to avoid overpowering. Remove jalapeño seeds to reduce heat. If salad is too thick, add a splash of milk or lime juice to loosen. Store leftovers in an airtight container in the fridge up to 3 days; stir before serving.

Nutrition

Keywords: street corn salad, creamy corn salad, smoked paprika, side dish, easy corn recipe, summer salad, BBQ side, quick salad