Blue Cheese Corn Salad
This Blue Cheese Corn Salad is a delightful summer dish that combines the sweetness of corn with the tangy richness of blue cheese.
Servings: 4 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Colander
Ingredients
Canned Corn
- 30.5 ounces canned whole kernel corn (2 cans), drained
Vegetables
- 1 medium white onion peeled and diced
- ½ cup green onion thinly sliced
Dairy
- 1 cup blue cheese crumbled
- ¼ cup sour cream
Condiments
- 1 tablespoon lime juice
- ½ tablespoon garlic minced
Herbs
- 2 tablespoons fresh parsley finely chopped
Seasoning
- Salt to taste
- Pepper to taste
Instructions
- Step 1: Prepare the Corn - Begin by opening your cans of whole kernel corn. Pour the corn into a colander and rinse under cold water to remove excess salt. Allow it to drain well while you prepare the other ingredients.
- Step 2: Chop the Vegetables - Take your medium white onion and peel it. Dice it into small pieces—this will ensure that the onion blends nicely with the corn. Next, slice the green onions thinly, and chop the fresh parsley. Set these aside; you’ll be combining everything shortly.
- Step 3: Mix the Dressing - In a medium mixing bowl, combine the sour cream, lime juice, and minced garlic. Whisk together until smooth.
- Step 4: Combine Ingredients - In a large mixing bowl, combine the drained corn, diced white onion, crumbled blue cheese, sliced green onions, and chopped fresh parsley. Gently toss to distribute all the ingredients evenly.
- Step 5: Add the Dressing - Pour the dressing over the corn mixture. Sprinkle with salt and pepper to taste. Gently fold everything together until all components are coated with the creamy dressing.
- Step 6: Chill and Serve - Cover the salad with plastic wrap and refrigerate for at least 30 minutes before serving. Serve it cold as a side dish, or enjoy it on its own!
Notes
Store any leftover Blue Cheese Corn Salad in an airtight container in the refrigerator. It will last for about 3 to 4 days.