Creamy Seafood and Corn Salad
This creamy seafood and corn salad is a refreshing, crunchy, and flavorful side dish made with tender seafood, sweet corn, crisp diced cucumbers, and fresh dill. A creamy dressing brings everything together without overpowering the delicate seafood. It’s perfect for summer gatherings, potlucks, picnics, or a light lunch.
Ingredients
For the Salad
- 1 lb (450 g) cooked seafood, chopped into bite-sized pieces
- 1½ cups sweet corn, drained if using canned
- 1 large cucumber, finely diced
- 3 green onions, thinly sliced
- 2 tablespoons fresh dill, finely chopped
- ¼ cup finely chopped red onion
- ½ cup shredded or diced cheese, optional
You can use cooked shrimp, imitation crab, real crabmeat, or a combination of seafood.
For the Creamy Dressing
- ½ cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon salt, or to taste
Directions
1. Prepare the Seafood
If using raw seafood, cook it thoroughly and allow it to cool completely before making the salad.
Chop the cooled seafood into small, bite-sized pieces. If using shrimp, you can leave smaller shrimp whole or cut larger ones in half.
2. Prepare the Vegetables
Wash and dry the cucumber thoroughly before dicing it.
For a less watery salad, remove some of the cucumber seeds before chopping. Finely dice the cucumber, red onion, and green onions.
Chop the fresh dill finely.
3. Make the Creamy Dressing
In a small bowl, combine the mayonnaise, sour cream or Greek yogurt, lemon juice, Dijon mustard, garlic powder, black pepper, and salt.
Whisk until smooth and creamy.
Taste and adjust the seasoning. Add a little more lemon juice if you prefer a brighter, tangier dressing.
4. Combine the Salad
Place the chopped seafood, sweet corn, cucumber, green onions, red onion, and fresh dill in a large mixing bowl.
Pour the creamy dressing over the top.
Using a large spoon or spatula, gently toss everything together until the ingredients are evenly coated.
Be gentle when mixing so the seafood doesn’t break apart too much.
5. Chill
Cover the bowl and refrigerate for at least 30 minutes before serving.
For even better flavor, let it chill for about 1 hour. This gives the dill, lemon, and seasonings time to blend into the creamy dressing.
6. Serve
Give the salad a gentle stir just before serving.
Transfer it to a serving bowl and garnish with additional fresh dill, a few cucumber slices, or a sprinkle of black pepper.
Tips for the Best Seafood Salad
Dry the cucumber: Excess moisture can make the dressing watery. After dicing, pat the cucumber with paper towels.
Use chilled seafood: Allow cooked seafood to cool completely before adding it to the dressing.
Don’t overmix: Gently fold everything together to maintain the texture of the seafood.
Let it rest: Even 30 minutes in the refrigerator makes the flavors noticeably better.
Adjust the creaminess: Add a little more mayonnaise for a richer salad or more Greek yogurt for a lighter, tangier dressing.
Delicious Variations
Shrimp and Corn Salad
Use cooked chopped shrimp as the main seafood and add extra lemon juice for a bright flavor.
Crab and Corn Salad
Use imitation crab or cooked crabmeat and add a little Old Bay-style seafood seasoning.
Spicy Seafood Salad
Add finely diced jalapeño or a pinch of cayenne pepper to the dressing.
Avocado Seafood Salad
Fold in one diced avocado just before serving for extra creaminess.
Cheesy Seafood Salad
Add shredded cheddar, Monterey Jack, or mozzarella for a richer version.
Make-Ahead and Storage
This salad can be prepared a few hours ahead and kept refrigerated until serving.
Because it contains seafood and a creamy dressing, keep it refrigerated and don’t leave it at room temperature for extended periods. For best quality, enjoy it within 1–2 days.
Serve it chilled alongside grilled meats, sandwiches, crackers, or crusty bread for a refreshing and satisfying meal.