Place the corn in a sieve and let it drain well. The drier the corn, the creamier the salad will be later.
Boil the eggs hard for about ten minutes, then rinse them in cold water, peel them and cut them into small cubes.
Cut the cheese into small, even cubes. Wash the spring onions and finely chop both the white and green parts.
For the dressing, whisk together mayonnaise, sour cream, mustard, and lemon juice in a large bowl until smooth. Season with salt and pepper. For a spicier salad, stir in a finely grated clove of garlic.
Now add the corn, eggs, cheese, and spring onions to the dressing. Gently mix everything together so that all the ingredients are evenly coated in the cream, but the eggs don’t break.
Then let the salad chill in the refrigerator for at least an hour. During this time, the flavors meld particularly well and the salad develops its typical creamy consistency.
Stir gently once more before serving and garnish with some spring onion greens or freshly ground pepper, if desired.
Tips
The salad tastes best if it has been allowed to marinate in the refrigerator for a few hours or even overnight.
The cheese should be cut into small cubes. This way it is distributed evenly and each spoonful contains a little of each ingredient.
For a lighter version of the salad, you can replace some of the mayonnaise with natural yogurt or skyr. This will keep it creamy but give it a fresher taste.
For added crunch, finely diced bell peppers or crunchy gherkins also go perfectly with it.
Variants
Crispy fried bacon makes the salad especially hearty.
Diced cooked ham or smoked chicken breast also go very well with the other ingredients.
For those who prefer a spicier flavor, a few finely chopped jalapeños or a pinch of chili flakes can be added.
Fresh parsley or dill add an extra fresh note and make the salad even more aromatic.
Conclusion
Some recipes simply never go out of style. This creamy corn salad is definitely one of them. It’s quick to prepare, requires only a few ingredients, and tastes just as good at a barbecue as it does at a festive buffet or as a quick dinner.
Perhaps that’s precisely why it used to be a staple at so many family gatherings. And frankly, I don’t think that will change in the future – because every time I serve it, someone is guaranteed to ask for the recipe.
