Ingredients8 h 27 m servings 277 cals
- Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
- Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.
- Cook's Note:
- A 16-ounce package of frozen corn can be substituted for fresh corn.
Per Serving: 277 calories; 15.9 g fat; 31.9 g carbohydrates; 6.1 g protein; 16 mg cholesterol; 540 mg sodium. Full nutrition
ReviewsRead all reviews 7
Had a craving for this tonight but couldn't find fresh corn so I used two cans of Del Monte whole kernel corn and it was still delicious.
Didn't change one thing with this recipe. I dressed it lightly and left it overnight in the fridge. Delicious
I made this salad for the first time for a party and had 5 people tell me it was absolutely the best corn salad they've ever had. I was out of mayo that day and substituted Ranch dressing for t...
Very good! I used summer corn on the cob left over from a picnic. Couldn't stop tasting it! Will definitely make it again.
Cheese adds a little bit of dimension, delicious!!! I also skipped the step where the corn was boiled with sugar and just used salted water.