Creamed Sweetcorn Salad - Tex Mex style - Creamed Sweetcorn is another holiday or BBQ side that is insanely good! Imagine toasty grilled Corn cooked with Spices and Cream and then topped with Cheese and Chives. SO GOOD!
Creamed Sweetcorn
I love Corn so much that it is one of the few foods that I would happily consume without adding anything at all to it but this Salad takes Corn to a whole new level.
I remember seeing Corn carts selling all sorts of flavoured Corn in India over 20 years ago and now we see them here too. I cannot resist a cup any time I walk past them.
This Corn Salad make a lovely side and is perfect for gathering and BBQ’s.
In this recipe Corn on the Cob is grilled until toasted all over. It is then mixed with Garlic, Paprika, Cayenne and Oregano before Cream, Seasoning, Cheese and Chives are added.
It is bright, cheerful, insanely good, incredibly more-ish and is a brilliant dish for sharing.
This recipe generated a lot of excitement among my loved ones when I first made it for a gathering a few years ago. I hope it becomes a favourite with you and your loved ones too!
It reminds me a little of a Mexican Corn Salad I have had in the past in which grilled corn is smothered in a creamy spicy sauce made up of Mayonnaise and Sour Cream and then topped with crumbled cheese.
What goes in Creamed Corn
Here’s what you need to make this corn salad:
Oil and Garlic
Spices/Herbs - The Corn is sauteed in Garlic, Paprika, Cayenne and Oregano.
Dressing - The dressing is made with double cream and it gets a savoury flavour boost from Parmesan and Chives. You’ll find many versions of this - some may use cream cheese and others use a creamy dressing that has mayonnaise or sour cream in it.
Grilled Corn - This recipe works best with grilled Corn because it browns beautifully and adds so mcuh more flavour to the final dish.
How to make Creamed Corn
This recipe starts off by brushing the Corn with oil before grilling it till is is tinged with gold and a little charred in places to add smokyness.
The Corn is then cut from the Cob and then sauteed with Spices.
Cream is stirred into the pan.
We then remove the pan from the heat and add a sprinkling of Parmesan and Seasoning.
And lastly, we give it a hit of freshness with Chives.
Variations
You can use Cream Cheese in place of Cream.
After the Corn has been cooked, instead of adding Double Cream, add some Mayonnaise and Sour Cream.
Add a sprinkling of Lime Juice to the Salad at the end.
Add a sprinkling of Coriander.
Jalapeno works really well with Corn, so stir in chopped Jalapeno at the end.
Finish with a sprinkling of Feta instead.
How to serve Creamed Corn
Serve this as a side dish for a Roast or any meal with Grilled Meats/Veg. It is also great for BBQ’s or a simple lunch.
It works well as a side to so many dishes. Just make it! Because honestly it will disappear fast!
Make Ahead
You can make this 1 to 2 days ahead of time, reheat it before dinner, and garnish just before serving.
More Side Dishes:
Roast Cauliflower Salad with Zingy dressing
Serve with:
Mediterranean Chicken Tray Bake with Potatoes, Olives, Pepper and Feta
**if you make this recipe, please rate/comment below. we love to hear from you and seeing your creations makes our day – safira
Creamed Sweetcorn Salad - Tex Mex style
Ingredients
- 4 Corn on the Cob Husks removed and Corn cleaned
- 3 tablespoon Olive Oil
- 2 cloves Garlic Crushed or 1 tablespoon Garlic Granules
- ½ teaspoon Cayenne
- 1 teaspoon Smoked Paprika
- 1 tablespoon Dry Oregano
- 225 ml Double Cream
- Salt and Pepper
- 4 tablespoon Parmesan Cheese Grated
- 2 tablespoon Chives Chopped
Instructions
- Brush Corn with a little olive oil and place under the grill. Cook on medium-high until it turns golden and begins to char all over, turning with a pair of kitchen tongs. Around 10 to 12 minutes. Carefuly chop corn off the Cob and set aside.
- Heat remaining oil in a pan over medium-high heat.
- Add in the Sweetcorn, Garlic, Cayenne, Smoked Paprika and Oregano. Sauté until fragrant, 30 to 45 seconds.
- Stir in the Cream, reduce heat to a simmer, and cook for 4 to 5 minutes.
- Taste and season.
- Transfer to a bowl and garnish with Parmesan and Chives. Serve warm.
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