Creamed corn salad recipe

(55 ratings)

Creamed corn salad is a super simple and delicious side dish that's great with roast pork belly for an American-style dinner.

Creamed corn salad
  • Vegetarian
  • healthy
Preparation Time15 mins
Cooking Time10 mins
Total Time25 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories178 Kcal9%
Sugar5.4 g6%
Fat10.9 g16%
Saturated Fat4.4 g22%
Protein5 g10%
Carbohydrates15.3 g6%

This creamed corn salad is topped with crispy toasted pumpkin seeds for a lovely crunch.

The secret to this fantastically simple creamed corn salad is using two types of corn. Firstly, the tinned corn is plump, moist, and juicy and makes the ideal base for the salad. Meanwhile, the charred cob corn has a much smokier, rounded flavour, and they work beautifully together. Serve this as a side dish barbecue or with a lunchtime salad mezze. Alternatively, it makes a great light lunch dish, served on a bed of fresh rockets. It's one of our favourite low calorie lunch ideas.


  • 2 corn on the cobs
  • 25g butter
  • 1 shallot, sliced
  • 340g can sweetcorn, drained
  • 5tbsp single cream
  • 3tbsp pumpkin seeds




  1. Heat a large frying pan and dry fry the corn on the cobs until they’re lightly charred on all sides. Remove from the pan and allow to cool slightly. Then, using a sharp knife, cut off the kernels.
  2. Meanwhile, gently heat the butter with the shallot until softened. Add the canned sweetcorn and the cream, and warm through. Remove from the heat and use a hand blender to whizz until coarse. Season to taste and keep warm.
  3. Add the pumpkin seeds to the frying pan and cook until crisp. Serve the creamed corn topped with charred kernels and toasted pumpkin seeds.

Top tips for making creamed corn salad

If you don't have canned sweetcorn, you can easily use frozen sweetcorn instead, just make sure to defrost before using.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.