This recipe was incredibly easy to make, to the point that I wondered how it would taste because the ingredients were so simple. I made Step 1 the night before and kept it in the fridge overnight, taking it out about 30-45 minutes before I made the whipped cream and folded it in. It sat out for about an hour before I was ready to serve it and I did notice it liquified a little bit versus retaining its whipped consistency. The flavor was remarkable when I taste tested it. I had cut fresh corn directly off the cob for this dish and you could certainly tell it was fresh corn. I loved having the whole kernels to give each bite pop and texture. By the end of my helping I was kinda tired of it and one of my guests said the same thing, but I would definitely make this recipe again.
Whipped-Cream Corn Salad
More From Southern Living
Total: 25 Minutes
- 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
- 1. 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.
- 2. 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 1. Cover and chill up to 24 hours. Let stand at room temperature 30 minutes, and proceed with recipe.
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