Salad: United States – Southern Plains United States (Oklahoma) – Oklahoma Corn Salad

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Additional 20 min

Total 45 min

Ingredients

- 4 ears fresh sweet corn, kernels removed, about 3 cups (about 450 g)
- 2 tbsp (30 ml) olive oil (for grilling)
- 2 medium ripe tomatoes, seeded and diced, about 1 1/2 cups (about 250 g)
- 1 small red onion, finely diced, about 3/4 cup (about 100 g)
- 1 jalapeño pepper, seeded and minced (leave seeds if you prefer more heat)
- 1/2 cup (packed) fresh cilantro, chopped (about 8 g)
- 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) honey or agave nectar
- 1/2 tsp (2.5 g) smoked paprika
- 1/4 tsp (1.5 g) ground cumin
- 3/4 tsp (4 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Optional garnish: 1/3 cup (45 g) crumbled queso fresco or feta; 3 slices cooked bacon, crumbled

Instructions

Short Description:
A bright, creamy salad of charred fresh sweet corn kernels tossed with ripe tomatoes, red onion, jalapeño, and a tangy lime-mayonnaise dressing—often served chilled or at room temperature as a summer salad or side.

Regional Notes:
This Oklahoma version highlights local sweet corn varieties and charred (grilled) kernels for smoky sweetness, and uses a mayo-sour cream based creamy dressing rather than a vinaigrette. Its mix of fresh summer tomatoes and mild heat from jalapeño reflects Southern Plains produce and Tex‑Mex influence common in Oklahoma kitchens.

1. Preheat a gas or charcoal grill to medium-high (or heat a heavy skillet or cast-iron pan over medium-high heat). Brush the corn ears with 2 tablespoons (30 ml) olive oil.
2. Grill the corn, turning occasionally, until kernels are lightly charred and blistered in spots, about 8–10 minutes. If using a skillet, cook corn, turning, until charred in spots, 8–10 minutes. Remove from heat and let cool until manageable.
3. Stand each ear on its end and cut the kernels off with a sharp knife into a large bowl. Scrape the cut cob with the back of the knife to release any milky corn liquid into the bowl.
4. Add the diced tomatoes, finely diced red onion, minced jalapeño, and chopped cilantro to the bowl with the corn. Toss gently to combine.
5. In a separate medium bowl, whisk together the mayonnaise, sour cream, lime juice, honey, smoked paprika, ground cumin, 3/4 teaspoon (4 g) kosher salt, and 1/2 teaspoon (1 g) black pepper until smooth.
6. Pour the dressing over the corn-vegetable mixture and toss until evenly coated. Taste and adjust salt, pepper, or lime juice as needed.
7. Cover and chill in the refrigerator for at least 20 minutes to let flavors meld (or serve immediately at room temperature if preferred). If chilled, remove 10 minutes before serving for best texture.
8. Just before serving, sprinkle with optional crumbled queso fresco or feta and/or crumbled bacon if using. Garnish with a few extra cilantro leaves and an additional squeeze of lime, if desired.