Corn just got an upgrade. Whether you’re planning a potluck, a quick dinner side, or need a fasting-friendly option, this creamy corn salad does it all. With just a handful of ingredients and minimal prep time, you’ll whip up a rich, nutty, and refreshing bowl that will disappear in minutes. Bonus? We’re giving you two versions: a classic and a dairy-free fasting version.
Ingredients:
Regular Version:
1 bag (about 12 oz) frozen sweet corn, cooked and drained
7 oz (about 1 cup) roasted or unsalted peanuts, finely chopped or blended
2 hard-boiled eggs, peeled and chopped
3–4 tablespoons sour cream or mayonnaise (or both)
Salt and black pepper to taste
Fasting-Friendly Version:
1 bag (about 12 oz) frozen sweet corn, cooked and drained
7 oz (about 1 cup) roasted or unsalted peanuts, finely chopped or blended
3–4 tablespoons vegan mayo (or fasting-friendly mayonnaise)
Salt and black pepper to taste
Instructions:
In a large bowl, mix the cooked sweet corn with finely chopped peanuts.
For the regular version, add chopped hard-boiled eggs and stir in sour cream or mayonnaise.
For the fasting version, omit eggs and use fasting-friendly mayonnaise instead.
Season with salt and black pepper to taste.
Chill before serving.
