Smoky Corn Salad

The “smoky” in this corn salad comes from smoked cheese shredded right into the mix. It gives every bite a campfire-like depth that plays off the natural sweetness of fresh steamed corn.

Steam the corn kernels just until tender-crisp, then cool them completely before mixing. Warm corn wilts the other ingredients and melts the cheese, which you don’t want. Cool corn stays snappy and holds its texture through the chill time.

Cubed cooked chicken turns this from a side salad into a meal. Sliced black olives and diced red bell pepper add bursts of color and briny, sweet contrast throughout.

The dressing is light mayo and light sour cream mixed together, which coats everything without drowning it. Let the salad chill for several hours before serving. That resting time lets the smoked cheese and dressing soak into the corn and chicken, and the flavors merge into something much more cohesive than it tastes straight from the bowl.

Pro Tips

• Use fresh corn cut from the cob for the best texture and sweetness. Canned or frozen corn works in a pinch but won’t have the same crunch.
• Smoked Gouda or smoked cheddar both work well here. The smokier the cheese, the more pronounced the flavor.
• Fold the dressing in gently so the corn kernels and cheese stay intact instead of getting mashed.

Variations

• Add diced avocado just before serving for a creamy element that pairs with the smoky cheese.
• Toss in a handful of crumbled bacon for extra smokiness and crunch.
• Swap chicken for smoked turkey to double down on the smoky theme.