Salad: United States – Iowa (Midwestern United States) – Iowa Corn Salad

Serving Size: 6

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 6 ears fresh Iowa sweet corn, shucked and kernels cut from the cob, about 4 1/2 cups (675 g) kernels
- 2 cups (300 g) cherry tomatoes, halved
- 1 cup (150 g) red bell pepper, seeded and diced
- 1/2 cup (75 g) red onion, thinly sliced
- 1/3 cup (15 g) fresh flat-leaf parsley, chopped
- 2 tbsp (6 g) fresh chives, thinly sliced
- 1 jalapeño, seeded and finely chopped (optional)
- 1/2 cup (120 g) mayonnaise
- 1/2 cup (120 g) plain Greek yogurt
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tbsp (15 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 1 tbsp (15 ml) extra-virgin olive oil
- 1/2 tsp (2.5 ml) apple cider vinegar
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil for grilling or pan-searing corn (if charring)

Instructions

Short Description:
A bright summer salad built around fresh Iowa sweet corn kernels tossed with cherry tomatoes, red onion, sweet red pepper, fresh herbs, and a light creamy-lime dressing. Served chilled or at room temperature as a cooling salad course.

Regional Notes:
This Iowa version showcases fresh, local sweet corn as the star ingredient—kernels cut directly from ears—rather than canned corn. The combination of cherry tomatoes and red onion with a lightly creamy dressing reflects common Midwestern summer table flavors; grilling the cobs briefly for light char is optional but popular in Iowa for added depth.

1. Prepare the corn: for raw-fresh flavor, cut kernels from the shucked ears directly into a bowl. For a slightly smoky note, preheat a grill or a heavy skillet to medium-high, brush the cobs with 1 tbsp (15 ml) olive oil, and grill or sear, turning, until kernels show light char (about 8–10 minutes). Let cobs cool slightly, then cut kernels off into a bowl.
2. Place the corn kernels, halved cherry tomatoes, diced red bell pepper, and sliced red onion in a large mixing bowl.
3. In a separate bowl, whisk together the mayonnaise, Greek yogurt, fresh lime juice, honey, Dijon mustard, 1 tbsp (15 ml) olive oil, apple cider vinegar, kosher salt, and black pepper until smooth and creamy.
4. Pour the dressing over the corn-vegetable mixture and toss gently to combine so kernels and vegetables are evenly coated.
5. Fold in the chopped parsley, chives, and jalapeño (if using). Adjust seasoning with additional salt and pepper to taste.
6. Let the salad sit in the refrigerator for at least 20–30 minutes to allow flavors to meld; it can also be served at cool room temperature.
7. Give the salad a final gentle toss before serving and transfer to a serving bowl or platter. Serve chilled or at room temperature as a salad course.