Creamy Spicy Summer Corn Salad Recipe
This summer corn salad 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 HomeBBQ.com, 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.
Oh, and for another great corn recipe for a crowd, be sure to also check out my recipe for corn on the cob with olive oil, Parmesan, and lemon.
Enjoy this Summer corn salad recipe!
Sweet and Creamy Warm Summer Corn Salad
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.
- 3 cups of corn (you can either shave it* from 3-4 cobs of corn or defrost some frozen stuff)
- 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)
- a handful of cilantro leaves, chopped (about 1/4 cup)
- 1/4 tsp salt
- 1/8 tsp coarsely ground black pepper
- 4 ounces cream cheese
- 3 tbsp butter
- Preheat the oven to 350ºF.
- 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).
- 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 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.