Salad: United States – Nebraska – Nebraska Corn Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 6 ears fresh corn, husks removed (approx. 3 lb / 1.4 kg total)
- 1 red bell pepper, cored and seeded (about 6 oz / 170 g)
- 1 yellow bell pepper, cored and seeded (about 6 oz / 170 g)
- 1 small red onion, finely diced (about 6 oz / 170 g)
- 3 scallions (green onions), thinly sliced (approx. 1 oz / 30 g)
- 1/3 cup (10 g) chopped fresh flat-leaf parsley
- 2 tbsp (8 g) chopped fresh chives
- 1 tbsp (15 ml) olive oil, for brushing
- 1/2 cup (120 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) smoked paprika
- 1 tsp kosher salt (5 g), adjust to taste
- 1/2 tsp freshly ground black pepper (1 g), adjust to taste
- 1 small jalapeño, seeded and minced (optional, approx. 15 g)
- Lime wedges, for serving (optional)

Instructions

Short Description:
A fresh, creamy summer salad built around sweet Nebraska corn kernels charred on the grill or roasted, tossed with crisp bell peppers, red onion, scallions, and a tangy-sweet cream dressing. Served chilled or at room temperature as a bright side or salad course.

Regional Notes:
This Nebraska version emphasizes fresh local corn—grilled or roasted for light smokiness—and simple Midwest produce (bell peppers, red onion, parsley) rather than bold Southwestern spices. The result celebrates local summer corn flavor rather than turning the dish into a cooked casserole or entrée.

1. Preheat a gas or charcoal grill to medium-high (about 400-450°F / 200-230°C). If you don't have a grill, set the oven broiler to high and position a rack 6 inches (15 cm) from the heat.
2. Lightly brush the corn and bell peppers with 1 tbsp (15 ml) olive oil. Place the ears of corn directly on the grill and the whole bell peppers beside them.
3. Grill the corn, turning every 2-3 minutes, until the kernels are tender and charred in spots, about 10-12 minutes total. Grill the bell peppers until their skins are blackened all over, about 8-10 minutes, rotating as needed. If broiling, arrange corn and peppers on a rimmed baking sheet and broil, turning to char evenly.
4. When the peppers are charred, transfer them to a bowl and cover with plastic wrap or place in a sealed paper or plastic bag to steam for 10 minutes; this loosens the skins. After steaming, peel away the blackened skins, discard seeds and white ribs, then dice the peppers.
5. Let the grilled corn cool just enough to handle. Stand each ear upright on a cutting board and shave the kernels off with a sharp knife into a large mixing bowl.
6. Add the diced charred bell peppers, finely diced red onion, sliced scallions, chopped parsley, and chopped chives to the bowl with the corn. If using jalapeño, add the minced jalapeño now.
7. In a separate bowl, whisk together 1/2 cup (120 ml) mayonnaise, 1/4 cup (60 ml) sour cream, 2 tbsp (30 ml) lime juice, 1 tbsp (15 ml) apple cider vinegar, 1 tbsp (15 ml) honey, 1 tsp (5 ml) Dijon mustard, 1/2 tsp (2.5 ml) smoked paprika, 1 tsp kosher salt (5 g), and 1/2 tsp black pepper (1 g) until smooth.
8. Pour the dressing over the corn-and-pepper mixture and toss gently to combine. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
9. Cover and chill the salad at least 30 minutes to let flavors marry (up to 4 hours). The salad can also be served at room temperature if preferred.
10. Before serving, give the salad a final stir, garnish with extra chopped chives or parsley and lime wedges, and serve cold or at room temperature alongside grilled meats or as the salad course.