Pioneer Woman Corn Salad Recipe

Okay, listen — this Pioneer Woman corn salad is basically summer in a bowl. Like, sweet corn, creamy dressing, a bit of heat, crunchy stuff, soft stuff, stuff that makes your mouth feel like a party. It’s fast, fresh, accidentally gorgeous, and no oven involved. Which means less sweat and more snacks.

Ingredients Needed

• ¼ cup sour cream – creamy, tangy base. Keeps it rich.
• 2 Tbsp mayonnaise – adds fat, helps coat the corn like magic.
• 2 Tbsp lime juice – for that bright punch. Don’t skip.
• 2 tsp hot sauce – whatever you’ve got. Tabasco? Great. Cholula? Hell yes.
• ¾ tsp kosher salt – rounds it all out.
• ½ tsp chipotle chile powder – smoky fire. Add more if you’re spicy.
• ¼ tsp ground cumin – earthy undertone. Subtle but matters.
• ¼ tsp black pepper – not gonna explain this one.
• 4 large ears yellow corn – fresh, sweet, perfect. Cut off the cob.
• 2 plum tomatoes, chopped – juicy pop. Kinda optional but not really.
• 1 avocado, chopped – creamy bits that hit different.
• 1 cup chopped red onion – sharp, crunchy contrast.
• 1 jalapeño, chopped – bring the heat. Seed it if you’re scared.
• ½ cup chopped cilantro – fresh, herby hit.
• ½ cup crumbled queso fresco – soft cheese, not too salty.
• Lime wedges – squeeze ‘em right before serving. Trust me.

How To Make Pioneer Woman Corn Salad:

Make the dressing:
Whisk the sour cream, mayo, lime juice, hot sauce, salt, chipotle powder, cumin, pepper. Add a splash of water if it’s too thick. Let it sit while you do the rest — flavour builds as it chills.

Boil the corn:
Big pot. Salted water. 3 minutes max. Just enough to bring out the sweetness. Don’t boil the hell out of it. Let it cool. Cut the kernels off — hold the cob upright and go slow, or you’ll be sweeping corn out of your tiles all night.

Toss the salad:
Grab a big bowl. Dump in the corn, tomato, avocado, onion, jalapeño, cilantro, queso. Drizzle the dressing. Toss gently. Like… gently. You’re not punishing it.

Finish it off:
Sprinkle extra cheese, cilantro, and chipotle powder on top. Serve with lime wedges. Take a picture. Then demolish it straight out of the bowl.

Recipe Tips

• Don’t overcook the corn — mushy corn is a tragedy.
• If your avocado’s too ripe, save it till the last minute or it’ll turn the whole salad into guac.
• Chill the dressing. Even just 10 minutes helps.
• No queso fresco? Use feta. Just rinse it first so it’s not overly salty.

How to Store & Reheat

• Room Temperature: Keep out no longer than 1 hour.
• Fridge: Airtight container, up to 2 days. Avocado may brown a bit, but it’ll still taste great.
• Freezer: Don’t do it. Texture goes mush. Corn salad ain’t meant for winter storage.

Nutrition Facts (Approx. per serving)

• Calories: 250
• Sodium: 400mg
• Protein: 5g
• Fat: 18g
• Carbs: 20g
• Fibre: 4g
• Sugar: 6g

FAQs

Pioneer Woman Corn Salad Recipe

Recipe by Marry ThompsonCourse: SaladsCuisine: Tex-MexDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

250

kcal

A smoky-sweet corn salad tossed with avocado, tomatoes, chipotle-lime dressing, and queso fresco. Creamy, crunchy, and ridiculously moreish.

Ingredients

• ¼ cup sour cream

• 2 Tbsp mayonnaise

• 2 Tbsp lime juice

• 2 tsp hot sauce

• ¾ tsp kosher salt

• ½ tsp chipotle chile powder

• ¼ tsp ground cumin

• ¼ tsp black pepper

• 4 large ears yellow corn

• 2 plum tomatoes, chopped

• 1 avocado, chopped

• 1 cup chopped red onion

• 1 jalapeño, chopped

• ½ cup chopped cilantro

• ½ cup crumbled queso fresco

• Lime wedges

Directions

• Whisk all dressing ingredients together in a small bowl.
• Boil corn for 3 minutes, cool, and slice off kernels.
• In a big bowl, combine corn, tomatoes, avocado, onion, jalapeño, cilantro, and cheese.
• Drizzle with dressing. Toss gently to combine.
• Garnish with extra cilantro, queso fresco, and chipotle powder. Serve with lime wedges.

Notes

• Use fresh corn if possible for best taste and crunch.
• Chill the dressing for extra depth of flavour.
• Add protein like shrimp or black beans to bulk it up.
• Avoid overmixing once avocado is added to prevent mush.