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.
Spicy Creamy Smoky Sweet Corn Salad

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.

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.

Ingredients:

  • 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

Directions:

  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. 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.

22 Responses to “Creamy Spicy Summer Corn Salad Recipe”

  1. Morgan — April 15, 2015 @ 10:35 am (#)

    Can you serve this cold? Looking to take a dish to a pot luck and will not be able to keep warm over a long trip… Thanks!

    • Christine Pittman — May 7, 2015 @ 12:28 pm (#)

      Hi Morgan, Sorry for the delay. Yes, you can serve it at room temperature or slightly cooler for sure. Let me know how it turns out for you!

  2. Mikaela Cowles — June 14, 2011 @ 11:04 pm (#)

    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 — June 15, 2011 @ 12:33 pm (#)

      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.

  3. The Mrs — June 9, 2011 @ 4:11 pm (#)

    I know what tomorrow is!

    • Christine — June 10, 2011 @ 12:47 am (#)

      I can tell you tomorrow is not when I become the new Mango Mentor :(. That fabulous title has gone to Molly Chester of Organics Park. Oh well. She was pretty awesome. And it turns out all the finalists will be in the official mango-cutting video. Thanks for all your support and the post about me. You’re too amazing.

    • adventuresindinner — June 10, 2011 @ 2:45 pm (#)

      I’m sure she’s a lovely person but we were all rooting for you.

    • Christine — June 14, 2011 @ 3:49 pm (#)

      Thanks Jane!

  4. adventuresindinner — June 6, 2011 @ 1:22 pm (#)

    Mango-licious! I’m going to do a shout-out on my blog for you (taking the cue from the Mrs. ). Hope it helps.

    • Christine — June 7, 2011 @ 1:52 pm (#)

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

  5. Raymund — June 6, 2011 @ 6:40 am (#)

    Wow this looks so yummy, the falvours in this dish are oozing! I love the combination of flavours in here.

    • Christine — June 6, 2011 @ 12:10 pm (#)

      Thanks Raymund! It is a very flavorful dish.

  6. secretmenu — June 5, 2011 @ 2:10 am (#)

    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.

    • Christine — June 5, 2011 @ 12:08 pm (#)

      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.

  7. Steve @ HPD — June 4, 2011 @ 12:18 pm (#)

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

    • Christine — June 4, 2011 @ 2:14 pm (#)

      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 :).

  8. Kathleen — June 3, 2011 @ 11:45 pm (#)

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

    • Christine — June 4, 2011 @ 2:14 pm (#)

      Great! If you try it, let me know what you think.

  9. The Mrs — June 2, 2011 @ 2:51 pm (#)

    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.

    • Christine — June 2, 2011 @ 6:38 pm (#)

      Laughing now. No wails here though.

  10. The Mrs — June 2, 2011 @ 2:50 pm (#)

    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?

    • Christine — June 2, 2011 @ 6:37 pm (#)

      It’s complete awesome awesomeness. I love your post and the publicity you’re giving me. Thank you thank you thank you. And it was just so darned sweet, I cried. Readers, if you haven’t seen it, head to http://www.themrs.ca/2011/06/we-interrupt-this-blog.html to check out the post that my wonderful blogger-friend has written.

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