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
stallings06 Posted: 08/04/13