Whipped-Cream Corn Salad is a quick, no-cook side dish that highlights one of summer's favorite bounty's.
1 cup fresh corn kernels
1 1/4 cups fresh corn kernels
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup heavy cream
How to Make It
Process 1 cup fresh corn kernels in a blender or food processor 30 to 60 seconds or until smooth and creamy. Stir together pureed corn, 1 1/4 cups fresh corn kernels, kosher salt, and freshly ground black pepper in a large bowl.
Beat cream at high speed with an electric mixture until stiff peaks form. Fold into corn mixture. Let stand 15 minutes. Stir gently. Serve immediately, or let stand up to 2 hours.
Note: To make ahead, prepare recipe as directed through Step Cover and chill up to 24 hours. Let stand at room temperature 30 minutes, and proceed with recipe.