This fresh corn salad features a perfectly balanced homemade southwestern seasoning blend made with smoked paprika and warm coriander to bring lots of lovely smoky flavor without adding too much heat. When combined with just a little bit of mayonnaise, a hint of heavy cream, and a splash of vinegar, this seasoning blend creates a slightly sweet, smoky, tangy sauce that’s effortlessly delicious. And with its colorful green pop of fresh chives, this flavorful side dish hits pretty much every flavor note without feeling too heavy.

Last year, I was addicted to zucchini. But y’all, this year, I’m hooked on corn. Seriously. Every week this summer, I’ve come home from the farmer’s market with at least four ears of corn, but usually six. It’s a pretty great vegetable to buy for us because I can tuck it away in the garage beer fridge and forget about it for several days without it withering away or turning to complete mush. Now, I’m not too sure how B.O.B. Bob feels about fresh corn on the cob taking up his precious beer space, but I’m guessing that if it means that I’ll actually be making him dinner for at least a few days with it, he probably doesn’t mind quite so much. Especially if I’m making him this smoky corn salad. Heck, I’ve already made it twice in the past two weeks. And yes, I’ll probably even make it again this week. Why? Because it’s just that good, y’all. It’s also a pretty forgiving recipe as well. Four ears of corn, six ears of corn, it doesn’t really matter. It still tastes crazy good. And yes, I can write that with absolute confidence because I tried it both ways. The only difference is that the four-ears-of-corn version was a tad bit saucier. But I would still recommend adding two more ears of corn to create more servings. I mean, seriously, how could more servings of this southwestern corn salad be a bad thing?

Ingredients:

Smoky Southwestern Seasoning (No-Salt):

• 3 Tablespoons Chili Powder
• 2 Tablespoons Ground Cumin
• 2 1/2 Teaspoons Dried Oregano
• 2 1/2 Teaspoons Smoked Paprika
• 2 Teaspoons Onion Powder
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Ground Coriander

Corn Salad:

• Cold Water
• 6 Ears of Corn
• 1/4 Cup Mayonnaise
• 1 Tablespoon Heavy Whipping Cream
• 2 Teaspoons Smoky Southwestern Seasoning (No-Salt)
• 1 Teaspoon Apple Cider Vinegar
• 1/2 Teaspoon Finely Ground Sea Salt
• 1 Tablespoon Fresh Chives, Finely Chopped

Directions:

Smoky Southwestern Seasoning (No-Salt):

1. In a small bowl, mix all of the ingredients together until well incorporated.
2. Store the seasoning mix in a small glass jar in a cool, dry place.
3. Use this seasoning to season your favorite meats, vegetables, marinades, or sauces.

Corn Salad:

1. Fill a large pot with cold water and bring it to a boil over high heat.
2. Remove the husk and silk from each corn cob, cleaning off as much residual silk as possible.
3. When the water is boiling, add the corn.
4. Cook for 4 minutes and then remove to a plate to cool.
5. When the corn has cooled, place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs.
6. In a small bowl, whisk the mayonnaise, cream, seasoning, vinegar, and salt together until smooth.
7. Stir the chives into the dressing until well incorporated.
8. Add the dressing to the bowl of corn kernels. Gently stir to combine.

Suggestions:

• If you would like to use frozen corn to make this recipe, boil approximately 4 cups of frozen corn until just tender. Drain the corn kernels and allow them to cool before tossing them with the other salad ingredients.
• If you don’t have heavy whipping cream, you can replace it with half-and-half or milk.
• I used this Smoky Southwestern Seasoning (No-Salt) for this recipe. By skipping the salt, you can be as generous as you want with this homemade smoky southwestern seasoning mix. It’s smoky, versatile, and hits that perfect savory note without being spicy. This homemade seasoning allows you to control the salt content of the corn salad. The remaining seasoning can be used to season your favorite meats, vegetables, marinades, or sauces. Simply store the seasoning mix in a small glass jar in a cool, dry place until use.
• This corn salad can be served warm, cold, or at room temperature.
• I think that this salad tastes best after a day or two in the refrigerator. This will allow the flavors time to meld.
• This recipe will yield 6 servings. You could easily add a few more ears of corn if you would like to stretch this recipe out to yield more servings.

Improvements:

• Replace the chives with fresh cilantro.
• Add freshly grated cheddar cheese to this corn salad.
• Serve this salad with these Crunchy Corn Flake Oven-Baked Chicken Tenders or with these Paprika & Oregano Marinated Pork Chops.
• Garnish this corn salad with chopped avocado, scallions, or red onions.
• CLICK HERE to find more great salad recipes. Make sure to check out our many other listed “Corn Salad Recipes.”

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Smoky Southwestern Corn Salad with Chives

Ingredients:

Smoky Southwestern Seasoning (No-Salt):
• 3 Tablespoons Chili Powder
• 2 Tablespoons Ground Cumin
• 2 1/2 Teaspoons Dried Oregano
• 2 1/2 Teaspoons Smoked Paprika
• 2 Teaspoons Onion Powder
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Ground Coriander
Corn Salad:
• Cold Water
• 6 Ears of Corn
• 1/4 Cup Mayonnaise
• 1 Tablespoon Heavy Whipping Cream
• 2 Teaspoons Smoky Southwestern Seasoning (No-Salt)
• 1 Teaspoon Apple Cider Vinegar
• 1/2 Teaspoon Finely Ground Sea Salt
• 1 Tablespoon Fresh Chives, Finely Chopped

Directions:

Smoky Southwestern Seasoning (No-Salt):
1. In a small bowl, mix all of the ingredients together until well incorporated.
2. Store the seasoning mix in a small glass jar in a cool, dry place.
3. Use this seasoning to season your favorite meats, vegetables, marinades, or sauces.
Corn Salad:
4. Fill a large pot with cold water and bring it to a boil over high heat.
5. Remove the husk and silk from each corn cob, cleaning off as much residual silk as possible.
6. When the water is boiling, add the corn.
7. Cook for 4 minutes and then remove to a plate to cool.
8. When the corn has cooled, place a small bowl upside down inside of a larger bowl. Place the end of a corn cob on top of the small bowl and then cut downward with a serrated knife. The corn kernels fall into the larger bowl and don’t end up all over your kitchen counter. Simply remove the small bowl when you are finished cutting the corn off of all of the cobs.
9. In a small bowl, whisk the mayonnaise, cream, seasoning, vinegar, and salt together until smooth.
10. Stir the chives into the dressing until well incorporated.
11. Add the dressing to the bowl of corn kernels. Gently stir to combine.

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There’s nothing quite like a vibrant, crunchy, and flavorful corn salad to brighten up any meal. Whether you’re enjoying the sweet, crisp kernels fresh off the cob during the peak of summer or opting for the convenience and affordability of frozen corn in the colder months, these corn salad recipes are perfect for any occasion. They’re bursting with flavor and texture, making them a fantastic side dish for potlucks, picnics, barbecues, or even just a simple weeknight dinner at home. With so many tasty options to choose from, take a moment to browse and discover the perfect corn salad to bring a little sunshine to your next meal. CLICK HERE for the recipes.

Use this Smoky Southwestern Seasoning (No-Salt) to make this Smoky Southwestern Corn Salad with Chives. When it comes to store-bought seasoning mixes, it’s frustrating when the salt overpowers the actual herbs and spices. By skipping the salt, you can be as generous as you want with this homemade smoky southwestern seasoning mix. It’s smoky, versatile, and hits that perfect savory note without being spicy. Whether it’s swirled into sour cream, dusted over hard-boiled eggs, or rubbed onto grilled meats, this is the one seasoning you’ll find yourself reaching for time and time again. CLICK HERE for the recipe.

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This smoky southwestern pepper jack cheese dip is everything a great appetizer should be. Creamy, cheesy, dangerously addictive, and packed with spicy, smoky flavor that keeps everyone coming back for just one more scoop. With the perfect amount of smokiness and a kick of heat from freshly grated pepper jack and candied jalapeños, it’s the kind of dip that disappears almost the second it hits the table. Best of all? It’s completely customizable. If you live for the fire, go heavy on the jalapeños; if you prefer a gentler warmth, use less. Either way, serve it up with a mountain of salty corn chips and watch it disappear in minutes. CLICK HERE for the recipe.

Make sure to check out all of the other great Sunday Funday “Let’s Get Corny” recipes below. A huge thanks to A Day in the Life on the Farm and Culinary Cam for hosting this event.

• All the Summer’s Darlings Salad by Culinary Cam
• Cachapas, Venezuelan Corn Pancakes by Mayuri’s Jikoni
• Corn Patties /Corn Potato Chops by Sneha’s Recipe
• Elotes – Spicy Cheesy Grilled Corn by Food Lust People Love
• Fresh Corn Relish Salad by Sid’s Sea Palm Cooking
• Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash by Karen’s Kitchen Stories
• Smoked Paprika Cornbread Croutons by Amy’s Cooking Adventures
• Smoky Southwestern Corn Salad with Chives by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Succotash Salad by A Day in the Life on the Farm