Whipped Cream Corn Salad Recipe

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Our WHIPPED CREAM CORN SALAD RECIPE is a summer side dream come true. We add a ton of flavor to whole kernel corn and creamed corn and fold it into a whipped cream dream. Easy and delicious, this side is a must for your summer get togethers.

It can be served as a side dish or even a dip. There is no end to the possibilities with this recipe either. You can have it as is or dress it up a bit for more texture and flavor.

A blue and white patterned bowl filled with a creamy pasta salad. The salad consists of pasta shells, small corn kernels, and is topped with a sprinkling of herbs. It is placed on a wooden table.

Summer is my favorite time of year. Fresh produce is everywhere and the warmer temps make it easy to get outside and garden or even have nice evening get togethers. In the South, we love a summer barbecue with all of the trimmings. BOSTON BUTT, MACARONI AND CHEESE, COLLARD GREENS and BAKED BEANS are a must!

The highlight of any good picnic or BBQ is in fact all of the side dishes. We have one that will wow everyone! This whipped cream corn salad is a fresh and delicious surprise that everyone will love. Once you make it, it will be requested for every get together from there on out.

Ingredients

The great thing about this recipe is how good it is with fresh corn and fresh creamed corn. However, if you wanted to have it other times of the year, canned or frozen works just as well too! We let the corn shine with just a few other ingredients to make this delicious dish.

Two bowls on a wooden surface: a larger bowl filled with creamy corn dip and a smaller blue-patterned bowl containing a serving of the dip. The smaller bowl has a spoon and is garnished with dried herbs.

What You’ll Need

Fresh, frozen or canned whole kernel corn.
Fresh, frozen or canned creamed corn.
Salt and Pepper.
Smoked paprika and cayenne pepper (optional).
Heavy cream whipped to stiff peaks.

See recipe card for full ingredient list and quantities.

Instructions

With just a little prep work on the whipped cream side of things, this is a mix, fold and chill recipe that comes together in a flash.

A person is using a mixer with cream in a metal bowl. Nearby, there are two bowls: one with corn and the other with a corn mixture. Everything is set on a wooden table, alongside a small wooden container.

In a cold mixing bowl, whip 1/2 cup heavy cream until stiff peaks form. Set aside.

A blue and white bowl filled with corn sits on a wooden countertop. A white spatula rests inside the bowl. Next to it is a metal mixing bowl with a whisk attachment, containing a white creamy substance.

Mix creamed corn and whole kernel corn in a large bowl.

A person holds a black pepper grinder over a bowl of food, likely corn, on a wooden countertop. Nearby, there is a small bowl of salt and a mixing bowl with a whisk attachment resting inside it.

Season the corn mixture with 1/4 tsp of pepper and 1/4 tsp of salt.

Hands holding jars of smoked paprika and cayenne pepper over a bowl of corn with a spatula in it. A mixing bowl with a whisk is on the right. Both hands have jewelry and the left wrist has a smartwatch. Wooden countertop background.

Add 1/4 tsp smoked paprika and 1/8 tsp of cayenne pepper to the corn mixture. Use more or less cayenne to your preference.

Hands hold a metal mixing bowl with corn and batter mixture. A spatula rests inside the bowl. A small wooden container with salt is visible on the wooden countertop. An empty wooden board is on the right.

Gently fold seasoned corn into the whipped cream, taking care not to deflate the cream entirely.

A person in a pink shirt places a yellow floral cover over a bowl on a wooden kitchen counter. The background includes a sink, a white mixer, and various kitchen items.

Cover and chill in the refrigerator at least 2 hours to overnight.

A person holds a spoonful of a creamy mixture over a blue and white bowl filled with the same dish. The mixture includes corn and is sprinkled with herbs, likely dill. The scene is set on a wooden table.

Serve and enjoy!

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

I love fresh, local produce. I have a sweet neighbor who plants corn every year and is kind enough to always give me all I want. This recipe is a great way to use that for other things that are out of the norm. This recipe also can be made with frozen corns or even canned making it a great option for any time of year.

Variations and Substitutions

We think this creamy corn recipe is perfect as is. Tons of flavor with just a few ingredients. If time and ingredients allow, you can add so much more to it to make it a bit different but your own. Here are some ideas.

OTHER VEGGIES – for added flavor and texture consider adding chopped onion, bell peppers or other great textures.
SEASONINGS– the smokiness of the paprika and cayenne add so much but I could see adding onion, garlic, thyme or Italian seasonings to really change the flavors to make it new and different.
SUGAR – we do not add any sugar to our whipped cream but if you wanted it a bit sweeter, you certainly could or even garnish with a bit of brown sugar for sweetness and color.

A blue patterned bowl filled with a creamy salad sits on a wooden table. The salad includes corn and is sprinkled with dried herbs. A silver spoon rests in the bowl. Another dish containing more of the salad is partially visible.

Equipment

🔧 I love to share recipes that are no special equipment required but here are a few things that would definitely make this recipe easier!

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BEAUTIFUL BLUE AND WHITE SERVING/STORAGE BOWLS
CORN PEELER
MY FAVORITE KITCHENAID MIXER

How to Make ahead and Store It

This is great to make ahead a day or two in advance. It should keep nicely in an airtight container for up to 3 to 4 days in the refrigerator.

Freezing is an option but typically it will be a bit runnier when thawed as the whipped cream will lose some of its shape. You can revive it by adding a bit more whipped cream to it.

A blue and white patterned bowl filled with creamy corn salad, garnished with herbs, on a wooden surface. A spoon is placed in the salad. Part of a larger, similar bowl is visible in the background.

⭐ LOVE THIS RECIPE? It would mean so very much to me if you would take a moment to rate this recipe and leave me a sweet comment in the recipe card below! ❤️❤️We hope you love all of the Southern and healthy recipes we share here at The Buttered Home and would love to see you back here often!

**DON’T MISS OUR TIPS AND TRICKS BELOW THE RECIPE CARD!

Two blue-patterned bowls contain creamy corn dip. The small bowl has a serving with a sprinkle of dill on top and a spoon. The larger bowl is filled with the dip, sitting on a wooden surface.

Whipped Cream Corn Salad Recipe

This whipped cream corn salad recipe is perfect for your next picnic or summer barbecue. Made with just a few ingredients, it is cool, savory and sweet and will be a fast favorite at any meal.

Prep Time 10

Chill Time 2

Total Time 2 10

Serving Size

Ingredients

1 cup creamed corn
1.25 cups whole kernel corn
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1/2 cup heavy cream

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Instructions

In a chilled mixing bowl, whip heavy cream until stiff peaks form. Set Aside
1/2 cup heavy cream
Mix creamed corn and whole kernel corn in a bowl. Season with salt, pepper, smoked paprika and cayenne pepper. Mix well.
1 cup creamed corn, 1.25 cups whole kernel corn, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper
Gently fold corn mixture into the whipped cream. Cover and refrigerate for at least 2 hours. 24 hours is best. Remove from refrigerator, serve and enjoy.

See How To Make It!

What to serve with this Creamy Corn Salad:

Instant Pot BBQ Pulled Pork Tenderloin

Bourbon Steak with Brussels and Sweet Potatoes

Pan Seared Filet with Blackberry Chutney

Instant Pot Baby Back Ribs

🍴 PRO TIP!

If you have a large crowd, this recipe is easy to double. Also, if you didn’t have a corn cutter and wanted to use fresh corn, get a big bowl and put a smaller bowl upside down in the middle. Stand your ear of corn up and use a good knife to cut the kernels off, carefully. This provides a stable surface to cut the corn and a bowl to catch them.

🗹 RECIPE FAQ’S

Can I make this corn salad ahead?

It is better if you do. 24 hours ahead actually. You can make it a day or two in advance, just have a bit of whipped cream on hand in case it deflates a bit.

Do I have to use fresh corn?

Fresh is always best but no. Sometimes it is not in season or not readily available. It is fine to use drained canned corn and canned cream corn for this. Or even frozen. Just thaw and drain well.

Can I make creamed corn myself?

You certainly can! Cut the whole kernels as described in our pro tip above and process them gently in a blender or food processor. Only until slightly creamed, you want some body and texture left.

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