Mom's Best Recipes
Recipe

Soft and Chewy Corn Salad

Buttery corn, chewy roasted kernels, a tangy-luxe dressing, and crisp little pops of jalapeño and scallion. It tastes like summer, but with cozy, rich energy.

Author By Matt Campbell
4.8
A close-up photograph of a creamy corn salad in a wide white bowl, showing glossy roasted corn kernels, chopped scallions, crumbled cotija, and fresh lime wedges on a wooden table
Jump to Recipe

If corn salad has ever felt like a polite side dish, this one is here to be a little louder. We are going for soft and chewy corn with browned edges, a dressing that is creamy but bright, and enough salty cheese to make you “accidentally” eat it standing at the counter.

The trick is simple: roast the corn so some kernels get chewy and caramel-kissed, then fold it into a tangy mayo and sour cream dressing with lime, garlic, and a pinch of smoked paprika. The result is decadent, not heavy, and honestly the perfect partner for anything off the grill or a weeknight chicken situation.

A real photograph of corn kernels spread on a rimmed sheet pan, lightly charred and glossy with butter, just out of the oven

Why It Works

  • Soft and chewy texture: roasting concentrates the corn’s sweetness so it gets tender with a little bite, not watery or raw-crunchy.
  • Big flavor with basic ingredients: lime, garlic, and smoked paprika do the heavy lifting, no specialty aisle scavenger hunt required.
  • Decadent but balanced: mayo and sour cream bring richness, while lime juice and a little heat keep it bright.
  • Make-ahead friendly: it tastes even better after a short chill, which is basically the most comforting cooking news.

Pairs Well With

Storage Tips

How to Store Leftovers

  • Refrigerate: Store in an airtight container for up to 2 to 3 days.
  • Keep it fresh: If you know you will have leftovers, hold back a little cheese and herbs and add them right before serving.
  • Revive before eating: Stir in a squeeze of lime or a spoonful of sour cream to loosen it up. Add a pinch of salt if the flavors feel muted after chilling.
  • Freezing: Not recommended. The creamy dressing can separate and the corn texture goes a bit sad.

Common Questions

FAQ

What does “soft and chewy” mean for corn salad?

Instead of raw or just-boiled corn that can be crisp and watery, we roast the kernels so they get tender and slightly concentrated. Some kernels brown and get a little chewy, like the best bits stuck to the pan.

Can I use frozen corn?

Yes. Thaw it, pat it very dry, then roast it at high heat in a single layer. Frozen corn carries extra surface moisture, so drying and not overcrowding helps it brown instead of steam.

Can I make it less rich?

Totally. Swap the mayo for Greek yogurt, or do half mayo and half yogurt. Keep the lime and salt strong so it still tastes like something you want to take another bite of.

Is it spicy?

With one jalapeño it is gently warm. For zero heat, use green bell pepper. For more heat, keep the seeds or add a pinch of cayenne.

How far ahead can I make it?

It is best after 30 minutes to 4 hours in the fridge. Past that it is still great, but you may want an extra squeeze of lime before serving.

I started making versions of this corn salad when I realized I was chasing a very specific feeling: the browned, buttery corn flavor you get from a street cart, but with the comfort level of something you would happily eat out of the container at midnight. The “soft and chewy” thing happened by accident the first time I roasted the corn a little too long, and honestly, it was a win. Now I do it on purpose, because those caramelized kernels make the whole bowl taste like it had more effort than it did. My favorite move is to taste it, add one more pinch of salt, and then pretend I am only having a small spoonful.