This easy and delicious Pioneer Woman Corn Salad is a quick, refreshing side dish perfect for summer meals. With creamy avocado, zesty chipotle-lime dressing, and sweet corn, it’s simple to make and easily adaptable with common ingredients. Serve it at your next barbecue for a crowd-pleasing, vibrant dish!
Ingredients Needed
For the Chipotle-Lime Dressing:
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 2 teaspoons hot sauce
- 3/4 teaspoon kosher salt
- 1/2 teaspoon chipotle chile powder, plus extra for garnish
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
For the Salad:
- 4 large ears of yellow corn, shucked
- 2 plum tomatoes, chopped
- 1 avocado, peeled and chopped
- 1 cup red onion, chopped
- 1 jalapeño, stemmed and chopped
- 1/2 cup fresh cilantro, chopped (plus more for garnish)
- 1/2 cup crumbled queso fresco (plus more for garnish)
- Lime wedges, for serving
How To Make Corn Salad
- Make the Chipotle-Lime Dressing: In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, kosher salt, chipotle chile powder, cumin, black pepper, and 1 tablespoon of water. Set aside.
- Prepare the Corn: Bring a large pot of water to a boil and season generously with salt. Add the ears of corn and boil for 3 minutes. Remove the corn and allow it to cool to room temperature. Slice the kernels off the cob (you should have about 4 cups of corn).
- Assemble the Salad: In a large bowl, gently toss together the corn, tomatoes, avocado, red onion, jalapeño, chopped cilantro, and queso fresco. Drizzle with the chipotle-lime dressing and toss gently to coat.
- Serve: Sprinkle the salad with extra cilantro, queso fresco, and a pinch of chipotle chile powder. Serve with lime wedges for extra zest.
Recipe Tips
- Use Fresh Corn: For the best flavor, always use fresh corn on the cob. It makes the salad sweeter and more vibrant than canned or frozen corn.
- Adjust Spice Levels: If you like it spicier, add more hot sauce or jalapeño. For a milder version, use less or skip the seeds of the jalapeño.
- Cool the Corn: Let the corn cool to room temperature before cutting off the kernels. This prevents wilting the other ingredients and keeps the salad fresh.
- Chill Before Serving: Let the salad sit in the fridge for 30 minutes to an hour before serving. This helps the flavors meld together and makes the salad even more refreshing.
- Garnish for Extra Flavor: Don’t skip the cilantro, queso fresco, and chipotle powder on top. These add an extra burst of flavor and make the salad look more appealing.
How To Store Leftovers
Store leftovers corn salad in an airtight container. Keep it in the fridge for up to 2-3 days.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 224.7 kcal
- Total Fat: 13.9g
- Saturated Fat: 5.6g
- Cholesterol: 24.5mg
- Sodium: 345.3mg
- Potassium: 60.8mg
- Total Carbohydrate: 21.5g
- Dietary Fiber: 0.5g
- Sugars: 0.4g
More Pioneer Woman Recipes:
Pioneer Woman Corn Salad
Description
This easy and delicious Pioneer Woman Corn Salad is a quick, refreshing side dish perfect for summer meals. With creamy avocado, zesty chipotle-lime dressing, and sweet corn, it’s simple to make and easily adaptable with common ingredients. Serve it at your next barbecue for a crowd-pleasing, vibrant dish!
Ingredients
For the Chipotle-Lime Dressing:
For the Salad:
Instructions
- Make the Chipotle-Lime Dressing: In a small bowl, whisk together sour cream, mayonnaise, lime juice, hot sauce, kosher salt, chipotle chile powder, cumin, black pepper, and 1 tablespoon of water. Set aside.
- Prepare the Corn: Bring a large pot of water to a boil and season generously with salt. Add the ears of corn and boil for 3 minutes. Remove the corn and allow it to cool to room temperature. Slice the kernels off the cob (you should have about 4 cups of corn).
- Assemble the Salad: In a large bowl, gently toss together the corn, tomatoes, avocado, red onion, jalapeño, chopped cilantro, and queso fresco. Drizzle with the chipotle-lime dressing and toss gently to coat.
- Serve: Sprinkle the salad with extra cilantro, queso fresco, and a pinch of chipotle chile powder. Serve with lime wedges for extra zest.
Notes
- Use Fresh Corn: For the best flavor, always use fresh corn on the cob. It makes the salad sweeter and more vibrant than canned or frozen corn.
- Adjust Spice Levels: If you like it spicier, add more hot sauce or jalapeño. For a milder version, use less or skip the seeds of the jalapeño.
- Cool the Corn: Let the corn cool to room temperature before cutting off the kernels. This prevents wilting the other ingredients and keeps the salad fresh.
- Chill Before Serving: Let the salad sit in the fridge for 30 minutes to an hour before serving. This helps the flavors meld together and makes the salad even more refreshing.
- Garnish for Extra Flavor: Don’t skip the cilantro, queso fresco, and chipotle powder on top. These add an extra burst of flavor and make the salad look more appealing.
Pioneer Woman Corn Salad