As a child, it was a staple at almost every birthday party, barbecue, and buffet. While others would immediately reach for the meat or potato salad, I always helped myself to a large portion of this creamy corn salad. The combination of sweet corn, tangy cheese, hard-boiled eggs, and fresh spring onions was simply unbeatable.
Some time ago I remembered it again and called my mother. She laughed at first and said, “I made that for years because it was always the first thing everyone ate.” Luckily, she still had the recipe in her old recipe binder.
I made the salad that same weekend. After just the first spoonful, I remembered why it was so popular back then. It’s wonderfully creamy, pleasantly filling, and yet deliciously fresh. The best part? You only need a few ingredients, and in no time at all, a large bowl is on the table.
This salad is once again one of my absolute favorites. Whether for a barbecue, a quick dinner, or a buffet – the bowl is usually empty faster than you’d expect.
Ingredients:
1 large can of corn (approx. 300–350 g, drained)
, 5 hard-boiled eggs,
180 g Gouda or Emmental cheese,
4 spring onions
, 200 g mayonnaise
, 150 g crème fraîche or sour cream
, 1 tsp medium-hot mustard,
1 tsp lemon juice
, ½ tsp salt,
½ tsp black pepper,
1 small clove of garlic (optional)
Preparation
