Paula Deen Corn and Carrot Salad with Golden Raisins

Paula Deen corn and carrot salad with golden raisins takes 15 minutes and a handful of grated carrots, sweet corn and plump raisins to make a bright, creamy side dish. Save this easy no-cook summer side dish for your next cookout, potluck or church supper, because it comes together in one bowl.

Whisk the mayonnaise, olive oil and lemon juice until smooth before it touches the vegetables, since that is what coats every shred evenly. Pour in the lemon straight from the bottle without whisking and you get greasy clumps in some bites and dry carrots in others.

Golden raisins give this salad a fruity sweetness that regular carrot slaw never gets, and a full 5 tablespoons of fresh parsley keeps it tasting green and fresh. Thawed corn that has been drained well also stops the dressing from turning watery in the fridge.

Paula Deen Corn and Carrot Salad with Golden Raisins

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking timeminutes

Calories

190

kcal

Grated carrots and sweet corn get coated in a light lemony mayonnaise dressing, with chewy raisins and fresh parsley folded through. It stays crisp and creamy, and it tastes even better after a short chill.

Ingredients

• 2 tablespoons mayonnaise
  

• 1 tablespoon extra virgin olive oil
  

• 1 tablespoon fresh lemon juice
  

• 1/2 lb grated carrots, about 2 cups
  

• 1 cup corn kernels, thawed and drained
  

• 1/2 cup golden raisins
  

• 5 tablespoons fresh parsley
  

• salt
  

• freshly cracked Black pepper
  

Directions

• Make the dressing: Whisk 2 tablespoons mayonnaise, 1 tablespoon extra virgin olive oil and 1 tablespoon fresh lemon juice in a small bowl. Keep going until it looks smooth and no streaks of oil are left.
• Combine the salad: Add 1/2 pound grated carrots, 1 cup thawed and drained corn kernels, 1/2 cup golden raisins and 5 tablespoons fresh parsley leaves to a large serving bowl. Toss them lightly so the raisins spread out through the carrots.
• Dress and season: Pour the dressing over the salad and toss until everything is coated. Then season with salt and freshly cracked black pepper, tasting as you go.
• Serve or chill: Serve the salad right away, or cover the bowl and keep it in the refrigerator until you are ready. Give it a quick stir before it goes on the table.

Tools for this recipe

• OXO 4-sided box grater, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh or canned corn instead of thawed frozen corn?

Fresh corn cut straight off the cob works well and adds a little extra crunch. Canned corn is fine too, but drain it very well, because extra liquid will thin the dressing.

How long does corn and carrot salad keep in the fridge?

Covered, it holds in the refrigerator for a couple of days, though the carrots slowly soften and release some water. Stir it again before serving and add a pinch more salt if it tastes flat.

Can I make this salad ahead for a potluck?

Yes, you can mix it a few hours ahead and keep it covered in the fridge. If you want the carrots to stay extra crisp, hold the dressing back and toss it in just before you leave.

What can I use instead of golden raisins?

Dark raisins or dried cranberries work in a pinch, though they give a deeper, tarter flavor. Chopped dried apricots also fit well, since they keep that fruity sweetness against the carrots.

What is the best way to grate the carrots?

A box grater on the large holes gives shreds that hold up in the dressing. A food processor with the grating disc is faster if you are doubling the recipe, but pat the carrots dry afterward.