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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.
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Whipped Cream Corn Salad Recipe

Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Author Brooke Burks

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

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.

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 198mg | Potassium: 87mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.2mg

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