Cook the Story

Creamy Spicy Summer Corn Salad Recipe

This summer corn recipe is sweet, creamy and spicy all at once. Perfect for your summer BBQs!

This corn salad recipe is adapted from one I observed Kevin Bevington, BBQ champ extraordinaire from, 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 (fresh corn toasted up, fresh jalapenos instead of jarred, the addition of cilantro, way less butter and cream cheese) resulted in a perfect summer BBQ side dish.

You can absolutely use frozen corn instead of fresh if that’s easier, and it definitely would be easier if you’re making this for a crowd. But if you happen to have an abundance of corn on the cob, this is a really nice way to show it off.

Sweet and Creamy Warm Summer Corn Salad
Prep time
Cook time
Total time
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. You can heat it in the microwave! Two minutes on high then stir. Repeat until heated through.
Recipe type: side dish
Serves: 4
  • 3 cups of corn (you can either shave it* from 3-4 cobs of corn or defrost some frozen stuff)
  • ½ of a red bell pepper, finely chopped
  • ⅓ 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)
  • a handful of cilantro leaves, chopped (about ¼ cup)
  • ¼ tsp salt
  • ⅛ tsp coarsely ground black pepper
  • 4 ounces cream cheese
  • 3 tbsp butter
  1. Preheat the oven to 350ºF.
  2. Warm a large skillet over medium-high heat. Once hot, add the corn kernels and spread them in a single layer. Ignore them for a few minutes. Check their undersides for browning. If browned, stir them up and neglect them for another couple of minutes. Repeat this until all the kernels have light brown spots. Remove from heat. (Note, you can instead grill the corn on the cob and then shave the kernels off. Or, if you use frozen, you can skip the toasting step since the corn is ready to eat).
  3. In a medium casserole dish, combine the corn, bell pepper, onion, jalapeno, cilantro, salt and pepper.
  4. Squidge 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 and butter are a smooth white cloud. Pour the hot bowlful of goodness over the corn mixture. Stir. Cover and bake for 25-30 minutes, until heated through.
*When shaving corn kernels off a cob they have a tendency to go spattering all over the kitchen. Get yourself a large shallow frying pan or a jelly roll pan. Hold the cob inside of and perpendicular to the pan. Use a knife to carefully shave off the kernels, cutting them off from top to bottom. The kernels will clink into the pan and thankfully not all over the kitchen.

Check out my other recent Corn Posts:

A Mad Dash for Corn on the Cob (or for some other unrelated purpose)

Corn for Supper

20 Responses to “Creamy Spicy Summer Corn Salad Recipe”
  1. This looks fabulous. I’ve made a salad similar to this with the addition of black beans. It’s amazing how fresh corn can really make a dish. Love it!

    • Christine says:

      Thanks Mikaela! This would be great with black beans too, I think. I honestly do like frozen corn (defrosted). Or at least I always think I do throughout the winter. Then the summer corn arrives and I realize that they are two different species.

  2. Mango-licious! I’m going to do a shout-out on my blog for you (taking the cue from the Mrs. ). Hope it helps.
    adventuresindinner recently posted: Small house big garden

    • Christine says:

      Thanks Jane! I really appreciate that. Voting ends tonight. I have my fingers and my toes crossed.

  3. Raymund says:

    Wow this looks so yummy, the falvours in this dish are oozing! I love the combination of flavours in here.
    Raymund recently posted: Kangkong with Bagoong

  4. secretmenu says:

    Just this morning at the farmer’s market, my friend asked if I like corn. I said, “yeah,” but when I tried to think of a recipe I drew a blank. But not anymore.
    secretmenu recently posted: chickpea omelet with fried tomatoes

    • Christine says:

      Maybe you drew a blank because plain old corn on the cob with butter and salt is so darned good. I have several corn recipes but when I bring home sweet cobs I almost always stick to those tasty basics. If you do try this recipe, let me know how you like it.

  5. Steve @ HPD says:

    cream cheese and butter … will have to try this one. great photography! off to check out the FB thingy … cheers!

    • Christine says:

      Thanks Steve! I think the corn would make a great side dish for your wondrous beer and maple brisket. Thanks for going to FB to vote :).

  6. Kathleen says:

    This corn looks absolutely amazing!! I’m bookmarking it and can’t wait to give it a try! ;)

  7. The Mrs says:

    Uh, there was some funky fake html in that comment about wailing…but looks like it was close enough to the real thing to get rendered as such.

    If your computer starts wailing, it’s because I commanded it to. With my made up HTML.

  8. The Mrs says:

    You, and your mango-jango-ness, are all over The Mrs today. It’s a Christine-fest, if you will.

    WHY can’t I have a kitchen in my office?

Leave A Comment

Rate this recipe:  

CommentLuv badge

Almost as good as ordering in! Get all the Cook the Story tastiness and fun giveaways delivered right to your inbox.

Thanks for hanging out here with me!

© 2010-2013 Christine Pittman. All Rights Reserved;

Design by Ordeau & Carla Labrosse pr + sm