Summer Corn Salad

Nothing says summer quite like fresh sweet corn. This Summer Corn Salad is one of those recipes that comes together in minutes but tastes even better after it has had a little time to chill in the refrigerator. Crisp, juicy corn is tossed with colorful red bell pepper, fresh herbs, green onions, and a creamy dressing that brings everything together. It's light, refreshing, and the perfect side dish for cookouts, potlucks, picnics, or weeknight dinners.

One of my favorite tricks for cutting corn off the cob is to place a small bowl upside down inside a larger bowl. Stand the ear of corn on the small bowl and slice downward with a sharp knife. The larger bowl catches every kernel, keeping your countertops clean and making prep so much easier.

This salad is delicious served alongside grilled burgers, barbecue, steak, chicken, or seafood. It also makes a great dip with tortilla chips, making it just as perfect for parties as it is for family dinners. Best of all, the flavors continue to develop as it chills, so it's an ideal make-ahead recipe.

Ingredients

• 8 ears fresh corn

• 1 red bell pepper, diced

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 to 2 tablespoons fresh dill, chopped

• 3 to 4 green onions, thinly sliced

• 2 tablespoons fresh parsley, chopped

Directions

1. Place a small bowl upside down inside a larger mixing bowl. Stand each ear of corn upright on the small bowl and carefully slice the kernels from the cob. The larger bowl will catch all of the corn, making cleanup quick and easy.

2. Add the diced red bell pepper, sliced green onions, chopped dill, and fresh parsley to the bowl with the corn.

3. Spoon in the sour cream and mayonnaise. Season with the salt and black pepper.

4. Stir everything together until the vegetables are evenly coated in the creamy dressing.

5. Cover and refrigerate for at least 1 hour before serving. The longer it sits, the more the flavors come together.

6. Serve chilled as a side dish or scoop it up with tortilla chips for an easy appetizer.

Bugsy’s Tips

• Fresh corn is the star of this recipe, but if it's out of season, you can substitute about 6 cups of frozen corn that has been thawed and drained.

• If you like a little heat, stir in a finely diced jalapeño or a pinch of cayenne pepper.

• Crumbled bacon or shredded cheddar cheese makes a delicious addition for an even heartier salad.

• This salad tastes even better the next day, making it a great make-ahead dish for cookouts and gatherings.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Creamy, fresh, and full of bright summer flavor, this Summer Corn Salad is one of those recipes you'll find yourself making all season long. Whether you serve it next to your favorite grilled meal or enjoy it with a bowl of tortilla chips, it's an easy crowd-pleaser that's always the first dish to disappear.