Bursting with fresh seasonal vegetables, packed with satisfying crunch, and tossed in a homemade dressing that marries zesty Italian seasoning with creamy ranch goodness, every crunchy bite of this fresh corn and green bean summer salad delivers ultimate flavor. If you’re obsessed with ranch dressing, Italian seasoning, and farm-fresh summer veggies, you’ll simply adore this creamy corn and green bean salad.
At no point in time will you ever find a bottle of ranch dressing in our fridge. Not because we don’t like it. It’s simply that I have never really found a store-bought dressing that I considered worthy of purchasing. Especially when it comes to ranch dressing. They all just seem to taste artificial. Which, if you actually read the back label, you will clearly see that they pretty much are. Nope, I’d much rather make a homemade version. A little mayo, a little heavy whipping cream, and a hodgepodge of willy-nilly seasonings thrown in. It’s fun to switch things up and experiment. This Italian version is just one example. Sure, it’s creamy, flavorful, and screams ranch. But the zesty Italian flavor stands out, as well. Honestly, it’s a pretty great combo. And when mixed with fresh summer corn and green beans, it’s a combination that will make you so glad that you didn’t just reach for that store-bought bottle of plain ol’ boring, and most likely artificial, ranch dressing.
Ingredients:
- Cold Water (Divided)
- 4 Ears of Corn
- 3/4 Pound Fresh Green Beans
- Ice
- 1/2 Cup Mayonnaise
- 2 Tablespoons Heavy Whipping Cream
- 2 Teaspoons Apple Cider Vinegar
- 1/2 Teaspoon Worcestershire Sauce
- 2 Teaspoons Italian Herb Seasoning Mix (No Salt)
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Crushed Red Pepper Flakes
Directions:
- Fill a large pot with cold water and bring it to a boil over high heat.
- Remove the husk and silk from each corn cob, cleaning off as much residual silk as possible. Rinse the green beans under cold running water to remove any dirt or debris. Trim the stem end off of each green bean, and then cut each green bean into 1/2-inch to 1-inch pieces.
- When the water comes to a rolling boil, add the corn.
- Cook for 4 minutes, then use a pair of tongs to transfer to a plate to cool.
- When the water comes to a rolling boil again, add the green beans.
- Cook for 4 minutes. Use a colander or strainer to drain the green beans and then immediately place them in a bowl filled with ice water. Let the green beans cool off in the ice water for 15 minutes.
- 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. When the green beans have cooled, drain them, shake off any excess water, and then add them to the large bowl of corn.
- In a small bowl, whisk the mayonnaise, heavy cream, vinegar, Worcestershire sauce, Italian seasoning, pepper, salt, garlic powder, onion powder, and crushed red pepper flakes together until smooth.
- Add the dressing to the bowl of corn and green beans. Gently stir to combine.
Suggestions:
- If you would like to use frozen corn or frozen green beans for this recipe, boil them until just tender. Drain the corn kernels and allow them to cool. Drain the green beans and add them to an ice water bath for 15 minutes.
- Make sure to drain the green beans well and shake off as much water as possible. If there is too much water left on them, the dressing will become watered down. Blanching the green beans and then removing them to an ice bath to cool locks in their bright green color and snappy texture.
- If you don’t have heavy whipping cream, you can replace it with half-and-half or milk.
- Use this Homemade Italian Herb Seasoning Mix (No-Salt) for this recipe. If you are using a store-bought Italian herb seasoning that contains salt, omit the 1/4 teaspoon of finely ground sea salt that is suggested in this recipe.
- This salad can be served cold or at room temperature.
- I think that this salad tastes best after at least four hours in the refrigerator. It allows the flavors time to meld.
- This recipe will yield 6 servings. You could easily add a few more ears of corn or more green beans if you would like to stretch this recipe out to yield more servings.
Improvements:
- Garnish this salad with crispy crumbled bacon, chopped scallions, or shredded cheese.
- Serve this salad with these Simple Oven-Baked Sheet Pan Pork Tenderloins or these Grilled Lemon Pepper Marinated Chicken Tenders.
- Add halved cherry tomatoes to the salad.
- CLICK HERE to find more delicious corn and bean salad recipes.
Ingredients:
- Cold Water (Divided)
- 4 Ears of Corn
- 3/4 Pound Fresh Green Beans
- Ice
- 1/2 Cup Mayonnaise
- 2 Tablespoons Heavy Whipping Cream
- 2 Teaspoons Apple Cider Vinegar
- 1/2 Teaspoon Worcestershire Sauce
- 2 Teaspoons Italian Herb Seasoning Mix (No Salt)
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/4 Teaspoon Garlic Powder
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Crushed Red Pepper Flakes
Directions:
- Fill a large pot with cold water and bring it to a boil over high heat.
- Remove the husk and silk from each corn cob, cleaning off as much residual silk as possible. Rinse the green beans under cold running water to remove any dirt or debris. Trim the stem end off of each green bean, and then cut each green bean into 1/2-inch to 1-inch pieces.
- When the water comes to a rolling boil, add the corn.
- Cook for 4 minutes, then use a pair of tongs to transfer to a plate to cool.
- When the water comes to a rolling boil again, add the green beans.
- Cook for 4 minutes. Use a colander or strainer to drain the green beans and then immediately place them in a bowl filled with ice water. Let the green beans cool off in the ice water for 15 minutes.
- 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. When the green beans have cooled, drain them, shake off any excess water, and then add them to the large bowl of corn.
- In a small bowl, whisk the mayonnaise, heavy cream, vinegar, Worcestershire sauce, Italian seasoning, pepper, salt, garlic powder, onion powder, and crushed red pepper flakes together until smooth.
- Add the dressing to the bowl of corn and green beans. Gently stir to combine.
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Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make this Creamy Italian Ranch Corn & Green Bean Salad. Making your own Italian herb seasoning mix is a real game-changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.
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.
CLICK HERE to see all of our amazingly fresh and delicious salad recipes. We’ve included a list of every salad recipe we’ve ever shared with our readers. If you scroll down, you’ll also find lists that break these recipes down into even more categories, such as potato salad, pasta salad, quinoa salad, coleslaw, chicken salad, egg salad, corn salad, pea salad, bean salad, tomato salad, cucumber salad, asparagus salad, broccoli salad, cauliflower salad, dinner salad, fruit salad, and salad dressing recipes. Whatever kind of salad you’re craving, we’ve got a recipe for it, and hopefully, these lists will make it easier for you to find the exact recipe you are searching for.
Make sure to check out all of the other great Sunday Funday “Create A Dish Using Fresh Vegetables” recipes below. A huge thanks to Sneha’s Recipe for hosting this event.
- Creamy Italian Ranch Corn & Green Bean Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Curry Roasted Potatoes and Asparagus by A Messy Kitchen
- Garlic Basil Wax Beans by A Day in the Life on the Farm
- Garlicky Margherita Pizza from Amy’s Cooking Adventure
- Pan-fried Chicken with Curried Leeks and Lentils by Food Lust People Love
- Pinzimonio by Culinary Cam
- Roasted Chinese Eggplant by Karen’s Kitchen Stories
- Tendli and Potato Fry by Sneha’s Recipe
- Veggie Mac & Cheese by Mayuri’s Jikoni
