This summer corn salad recipe is sweet, creamy, and spicy all at once. Perfect for your summer BBQs!
This creamy corn salad recipe is adapted from one I observed Kevin Bevington, BBQ champ extraordinaire, making at a BBQ class. I didn’t write anything down and so I had to recreate it from memory. Memory and my own twists. I use fresh jalapenos instead of jarred, added cilantro, and way less butter and cream cheese. The result was a perfect side dish for BBQs or potlucks.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Should I Use Fresh Or Frozen Corn?
The recipe calls for defrosted frozen corn but if you have lots of cobs, grill them and then cut the kernels off. Such a great way to show off the great flavor of fresh corn.
You can also use fresh corn that has been microwaved.
How To Make Creamy Corn Salad
If you have fresh corn on the cob, cook it first and then cut the corn kernels off the cob. In a medium casserole dish, combine the corn, bell pepper, onion, jalapeño, fresh cilantro, salt, and pepper.
Squeeze the cream cheese and butter into a microwave-safe dish. Microwave on high for 20 seconds and stir. Repeat the process until the butter is melted and the cream cheese has softened. You want to be able to stir them together to be smooth and fully combined.
Pour the hot creamy sauce over the corn mixture and stir until everything is coated. At this point you can go ahead and serve at room temperature or cover and bake for 25-30 minutes at 350°F, until heated through.
Serving Summer Corn Salad
I usually serve this salad warm because the sauce is made of cream cheese and butter. If it’s cold, the butter coagulates a bit.
Room temperature works too, but if you really want it fridge cold, skip the butter and use half cream cheese and half mayonnaise instead so that it has a better consistency when cold.
Can I Make Corn Salad In Advance?
Yes! It’s one of the many great reasons this is such a great side dish for summer parties. This recipe can be made ahead and then put in the refrigerator before baking but it will then take a little bit longer to heat through.
If you leave it in your fridge and forget about it until after the steaks or grilled chicken is ready, no worries. You can heat it in the microwave! Two minutes on high then stir. Repeat until heated through.
More Delicious Corn Recipes
I’m seriously obsessed with corn in the summer, so I like to work my way through all my favorite recipes with corn when it’s available fresh.
- Corn Salad with Tomatoes and Cucumber
- Mexican Street Corn Salad
- Black Bean and Corn Salsa
- Corn Pudding
- Creamed Corn
- Cheesy Jiffy Corn Casserole
- Microwaved Corn on the Cob
- How To Make Grits
And you should definitely browse through all of my side dish ideas. I just know you’ll find other recipes there that you’ll love, like this creamy farro recipe, and this incredible lemon broccoli that even broccoli-dislikers like!
Podcast Episode About Making Summer Corn Salad
Listen to me explain briefly about how to make this corn salad, with some great tips along the way, by clicking the play button below:Print
This summer corn salad recipe is sweet, creamy and spicy all at once. Perfect for your summer BBQs!
- 3 cups of corn (you can either shave it* from 3-4 cobs of corn or defrost some frozen)
- 1/2 of a red bell pepper, finely chopped
- 1/3 cup of finely chopped red onion (green onions work too!)
- 2–3 fresh jalapeno peppers, seeded and finely minced (decide how many jalapenos to use based on how spicy you like things)
- Fresh cilantro leaves, chopped (about 1/4 cup)
- 1/4 tsp. salt
- 1/8 tsp. coarsely ground black pepper
- 4 oz. cream cheese
- 3 Tbsp. butter
- Preheat the oven to 350°F, if serving warm.
- In a medium casserole dish, combine the corn, bell pepper, onion, jalapeno, cilantro, salt, and pepper.
- Squeeze the cream cheese and butter into a microwave-safe dish. Microwave on high for 20 seconds.
- Stir. Repeat until the butter is melted and the cream cheese is soft. Stir for a while until they are fully incorporated together and smooth (not curdled-looking at all).
- Pour the hot sauce over the corn mixture. Stir.
- Serve at room temperature or cover and bake for 25-30 minutes, until heated through.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
This recipe can be made ahead and then refrigerated before baking but it will then take a little bit longer to heat through. If you leave it in your fridge and forget about it until after the steaks are ready, no worries. Heat in the microwave for two minutes on high then stir. Repeat until heated through.
If you choose to use corn on the cob, cook it first and then shave the kernels off.
This post originally appeared in July 2016 and was revised and republished in June 2023.