If you are ever in a bind to quickly throw together a party side dish, I have the solution for you: this Crunchy Corn Salad recipe. It only takes a few minutes to make; simply chop your ingredients, and stir everything together in a bowl! How simple is that?

This recipe was a life save for my daughter’s welcome-back-to-school party. In fact, her teacher called me for the recipe because both her and all her students devoured it! The dish is loaded with fresh vegetables, so it’s a healthier alternative to chips and crackers.

It’s the perfect combination of sweet, tangy, and crunchy!

 

Ingredients:

6 ears of corn OR 1 (16-ounce) package frozen corn, thawed and drained

1 green or red bell pepper, chopped

1 bunch green onions, sliced

2 tomatoes, seeded and chopped

1/2 cup sour cream

1/3 cup mayonnaise

1/4 cup fresh basil leaves, chopped

2 tablespoons garlic vinegar

1/4 cup grated Parmesan cheese

salt and pepper to taste

 

Instructions:

First, husk the corn and remove the silk. In a large pot of boiling SUGARED water, cook corn for 1-2 minutes. Really, this short amount of time is perfect – you just want to heat the kernels. Place the corn in a bowl of ice water and let stand 3-4 minutes.

Cut the corn off the cobusing a sharp knife. I like to stand the cobs on end in the center of a bundt pan. The kernels will fall into the pan and make less of a mess.

Combine the corn kernels in a large bowl with the green pepper, onions, and tomatoes.

In a small bowl combine the sour cream, mayonnaise, basil, garlic vinegar, Parmesan cheese, salt and pepper and stir to combine.

Pour this dressing over the corn mixture and toss gently to coat. Chill for 1-2 hours before serving.

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Quick Tip: Using canned corn will cut down on time, during the prepping process.

Recipe and Image courtesy of:The Spruce