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Baking soda vs baking powder….what is the difference? I’m here to teach you the basics of each so that you can improve your baking skills. Learn the whys, hows, and when they’re important to achieving delicious recipes.

Baking powder and baking soda are key ingredients in so many classic recipes! Baking soda is a must when baking cookies. Sometimes I use both, like in our favorite copycat Crumbl cookie recipe. And I couldn’t make my homemade pancake mix without the help of baking powder because it makes them SO fluffy!

Baking Soda vs Baking Powder

Baking soda and baking powder are both chemical leavening agents. The ingredient in a recipe makes dough or batter rise through a chemical reaction. However, they are NOT the same! They have notable differences, so let’s compare baking soda vs baking powder and break it down!

What is Baking Soda?

Baking soda is powerful! It is 3 times stronger than baking powder! In the world of science, baking soda is known as a base. It will create a reaction when it comes in contact with an acid. This also translates into the world of baking! This reaction produces a carbon dioxide gas, and the bubbles from this reaction give a light texture in baked goods. Recipes that use baking soda will also call for some type of acid to create this chemical reaction.

Acids That React With Baking Soda

We’re all familiar with the reaction of baking soda and vinegar but many ingredients react in recipes to create carbon dioxide. Here is a list of acid ingredients commonly used in baking:

Vinegar

Citrus Juices

Buttermilk

Sour Cream or Yogurt

Cocoa Powder (Not Dutch Process)

Brown sugar

Cream of Tartar

Molasses or Honey

Irish Soda Bread is a bread recipe that relies on the reaction of buttermilk and baking soda to rise. My fun Wacky Cake is another example of this reaction. The baking soda and vinegar in the recipe give this cake the fluffiest texture and it’s SO yummy!

What is Baking Powder?

Baking powder actually has baking soda in it! It also contains another acid like cream of tartar or cornstarch that helps neutralize the baking soda. This means there isn’t a need for another acid for baking powder to react. Baking powder reacts in two different ways, and if you’ve ever wondered why the container says “double-acting”, here’s why:

Moisture: Baking powder first becomes active when it gets wet. Air bubbles are created when it comes in contact with water, milk, or any moisture in the recipe. This is why most recipes need to be baked right away while the chemicals are still active.

Heat: Baking powder also becomes active when it’s exposed to heat during the baking process. As the ingredients reach a certain temperature, the baking powder creates lift and helps the baked goods rise and become fluffy! 

My Grandma’s Perfect Fluffy Pancakes are the perfect example of this reaction. The baking powder in her pancake recipe reacts with the heat of the skillet making them fluffy and soft! Another example is this delicious Ricotta Cake! The baking powder makes it so light and fluffy as it bakes.

Why Use Both?

It is necessary to use both baking soda and baking powder in certain recipes! Using both can improve the texture and the flavor of your baked goods. It’s fun to see what happens when you use either baking soda, baking powder, or both! Check out the results below!

Improve Texture: Some recipes use both to improve the texture. Baking soda alone doesn’t lend enough rise to some recipes. Instead of just adding more baking soda, which will only lead to a sour metallic taste, you add baking powder to give extra lift. My Twinkie Cake uses both and the texture is fluffy and delicious!

Flavor: Using both can also improve the flavor of your recipes. Sometimes you need both because you want the tang of an acid in your recipe to come through in the finished product. If you only rely on baking soda for rise, it will neutralize the flavor of the acid you’re using. Using both allows the tangy acidic flavor of say buttermilk or lemon juice to come through. Try this Glazed Lemon Bread and you’ll see what I mean!

Chocolate Pudding Cookies are soft, chewy, and irresistibly delicious!  They are quick and easy to bake and will be a huge hit with anyone who tries them!

For similar soft and chewy cookies that use different mix-ins, try Chocolate Chip Pudding Cookies or White Chocolate M&Ms Pudding Cookies.  They are simple and absolutely amazing!

Chocolate Pudding Cookie Recipe

They are not only packed with insanely delicious chocolate flavor but they also have the most amazing texture.  The pudding in the recipe makes them so soft and melt in yout mouth. Plus, I have included the instructions on how you can easily make them ahead of time and freeze extras for later!

For more delicious pudding cookie recipes, check out these classic Banana Cream Pudding Cookies or these yummy Funfetti Cheesecake Pudding Cookies.

Ingredients in Chocolate Pudding Cookies

A short list of basic ingredients is all you need to bake the most amazing pudding cookies you have had!  The chocolate pudding adds the best rich flavor and soft cookie texture!

Butter: Make sure your butter is room temperature so it will easily cream together in pudding mixture.

Brown sugar: Rich molasses sweetness that makes these cookies stand out.

Sugar: Adds sweetness!

Instant pudding: Follow the recipe, not the package instructions.

Eggs: Holds the dough together and adds moisture.

Vanilla: Brings out the other flavors and adds rich vanilla flavor.

Baking soda: Causes the cookie to rise.

Flour: Adds the perfect structure.

Let’s Bake Some Cookies!

These chocolate pudding cookies are simple and easy to prepare and come together in less than 20 minutes total.  They are a quick treat that you will love, because from start to finish they are super easy and no fuss!

Cream the butter and sugar, then add the pudding: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large bowl, beat the butter and sugars together until fluffy, about 3-4 minutes. Add the pudding mix and mix until combined.

Beat in eggs and vanilla: Add the eggs and vanilla and beat until combined. Scrape down the sides and bottom of the bowl.

Dry ingredients: In a small bowl, whisk together the baking soda and flour. Add the dry ingredients to the wet and mix until combined.

Scoop and Bake: Scoop the dough using a smaller scoop (about 1 ½ tablespoons), roll them in your hands to make them uniform, and place them onto the prepared cookie sheets, leaving 2 inches between them. Bake for 8-12 minutes, or until the edges are set and the centers of the cookies have turned from shiny to matte. Leave the cookies on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.

These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack. Your family will be begging for more, so don’t expect them to last long!

Muffins are one of my favorite snacks to keep around for my kids. Whether it’s monkey bread muffins, easy banana muffins, or blueberry muffins, they love coming home from school, heating up a plate, and devouring them!

Raspberry Muffin Recipe

Back when I was first married, my neighbor made raspberry muffins with a streusel topping. She was nice enough to share them with us and I wanted to recreate that for my kids, so I tweaked the recipe a bit and cam up with something you are going to LOVE!

By adding buttermilk and almond extract, I turned it into something truly special. The results were amazing! You should totally bake these while your kids are at school, so when they come home and take that first bite, you’ll see the pure joy on their faces!

What Ingredients Do I Need to Make Raspberry Muffins?

You will most likely already have all of the ingredients needed for this recipe. However, if you don’t have buttermilk, don’t worry—simply follow my instructions to make buttermilk at home. Additionally, be sure to scroll to the bottom of the post for the exact measurements of the remaining ingredients.

All-purpose flour: Gives the muffins a light, tender crumb and provides structure.

Granulated Sugar: Adds sweetness to balance the tart raspberries.

Baking Powder: Works as a leavening agent, which causes the muffins to rise.

Salt: Enhances all of the flavors in the muffins.

Vegetable Oil: Adds some fat which makes the muffins moist and tender.

Egg: Works as a binder and gives the muffin structure.

Buttermilk: Adds moisture and gives the muffins a sweet, tangy flavor that complements the raspberries and balances out the sweetness.

Vanilla Extract: Gives a warm aromatic flavor and scent.

Almond Extract: This takes the flavor profile to another level!

Raspberries: The star of the show! They add moisture and texture. You can use fresh or frozen raspberries!

Streusel Topping

Granulated Sugar: Adds sweetness and a caramelized crunch that makes this one of my all-time favorite muffin recipes!

All Purpose Flour: Binds the butter and sugar and also helps keep the form during baking.

Unsalted Butter: Adds rich flavor and helps bind the ingredients together.

Salt: The perfect complement to the sweet sugar!

How Do I Make Raspberry Muffins with Streusel Topping

Preparing these muffins for the oven only takes 15 minutes! Combine the dry and wet ingredients, fold in the raspberries, and they’re ready to go in the oven!

Prep: Start by preheating the oven to 375 degrees Fahrenheit. Then spray a muffin pan with pan spray or line it with muffin liners. Set aside.

Combine: In a large bowl, start by whisking together the dry ingredients. Then, add all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.

Streusel: Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.

Fill Pan: Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.

Distribute streusel: Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center. Let the muffins cool completely before serving.

Whisk together the dry ingredients.

Mix in all the wet ingredients, except the raspberries.

Fold in the raspberries.

Fill the muffin wells 2/3 of the way full and top with streusel. Bake.

There’s a new appetizer in town, and this creamy Tuscan dip won everyone’s hearts! The combination of cheeses, garlic, spinach, and sun-dried tomatoes creates an addicting dip you’ll want to bring to all of your gatherings!

If you’ve been around here a while, you know that I love creamy Tuscan flavors! Try my Creamy Tuscan Garlic Chicken, this Creamy Tuscan Sausage Pasta, or this popular Creamy Tuscan Garlic Shrimp!

What is Marry Me Dip?

Creamy Tuscan dip has the same irresistible flavors that my “Marry Me” recipes have! That’s why I also call this, “Marry Me Dip.” Melty cheeses, garlic, sun-dried tomatoes, and spinach…it doesn’t get better than that. I knew I had to create a dip using these flavor combinations and you will LOVE it! Serve this dip with crostini, crackers, or veggies, and you’ll have the BEST appetizer at the table.

This easy, crowd-pleasing dip is served warm and bubbly from the oven. Everyone loves a warm appetizer for dipping! Bring this homemade cheese sauce, this popular crack chicken dip, or my easy crab dip to your next party!

Ingredients For Creamy Tuscan Dip

This creamy tuscan dip comes together easily and I love making it ahead of time before a party or a game. Gather all of the ingredients to have on hand when you’re ready to make it! See the recipe card at the bottom of the post for exact measurements.

Cream Cheese: Softened cream cream cheese blends the best!

Sour Cream: Adds a tangy element to the dip.

Mozzarella Cheese and Parmesan Cheese: The best combination of cheeses that melt perfectly when baked.

Garlic: Fresh minced garlic is best because it adds so much flavor.

Garlic Powder: An extra kick of garlic flavor never hurts.

Italian Seasoning: The perfect seasoning to compliment the Italian flavors in this dip.

Salt: Season to balance the flavors.

Sun-Dried Tomatoes: Jarred sun-dried tomatoes drained and chopped.

Spinach: I use frozen spinach that has been thawed and drained, but you can use fresh chopped spinach if you prefer.

Let’s Make Creamy Tuscan Dip

This easy creamy Tuscan dip comes together in minutes! Mix the ingredients all in the same bowl, then spread it into a baking dish or oven-safe skillet to bake! Follow my step-by-step instructions below.

Preheat Oven/ Mix Cream Cheese and Sour Cream: Preheat the oven to 375 degrees Fahrenheit. Spray a 1-quart baking dish or oven-safe skillet with non-stick cooking spray then set aside. Cream together the cream cheese and sour cream.

Add Seasonings and Cheeses: Add the garlic, garlic powder, salt, mozzarella cheese, parmesan cheese, and Italian seasoning.

Fold in Spinach and Sun-Dried Tomatoes: Fold in the sun-dried tomatoes and spinach until combined.

Bake and Serve: Spread the mixture evenly into the prepared baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced bread, a baguette, or crackers.

Vibrant Tomato Toast has sweet, juicy tomatoes, garlic, creamy ricotta, and fresh basil layered on a crusty slice of toasted bread. It’s delicious and savory with hints of sweetness. Serve it for breakfast, brunch, as an appetizer, or light lunch for the perfect way to use up summer produce.

If your garden is bursting with tomatoes like mine, you probably need ideas for using them. This delicious cherry tomato sauce is perfect for pasta; you’ll love the flavor of these grilled tomatoes and don’t miss this roasted tomato salsa!

Tomato Toast Recipe

This tomato toast recipe delivers summer flavors and is super easy to prepare. It’s great as a snack, for breakfast, or a light lunch. It’s so fresh and delicious!

If you grow tomatoes and/or basil in your garden, this is the perfect recipe for you! But don’t worry if you’re not—it’s easy to enjoy tomato toast all year long. As soon as you taste the incredible blend of crusty bread, creamy ricotta, and juicy tomatoes, you’ll be obsessed!

Ingredients You’ll Need

The great thing about this tomato toast recipe is that it has such a short ingredient list. Fresh tomatoes combined with the creamy ricotta and toasted garlic-infused bread are beyond amazing! Exact measurements can be found in the recipe card below.

Bread: I like to use slices of artisan bread or other crusty bread, like baguette or sourdough.

Olive Oil: Toasting your bread with extra virgin olive oil gives it a nice golden crust. 

Garlic: For buttery garlic flavor.

Ricotta Cheese: Any type works! Use low-fat, nonfat, or full-fat, depending on your preference.

Tomatoes: You can use cherry tomatoes, grape tomatoes, or any large ripe tomatoes.

Salt and Black Pepper: To taste!

Fresh Basil: Thinly sliced fresh herbs sprinkled over the top add flavor and freshness.

How to Make Tomato Toast

You’ll have this delicious toast ready to enjoy in less than 30 minutes! Here’s how it comes together:

Toast the Bread: Brush the slices of bread generously with olive oil. You can toast them in an air fryer or toaster oven at 380 degrees Fahrenheit for 3-4 minutes, in the oven at 400 degrees Fahrenheit for 8-10 minutes, or in a large skillet over medium-high heat for 8-10 minutes. Flip the bread halfway through regardless of the toasting method. Remove to a plate or cooling rack once toasted to your preference. 

Rub the Garlic on the Toast: Remove the skin from 1-2 cloves of garlic and rub the cloves over the surface of each slice of toast while it is still warm. The more you rub the garlic, the stronger and sharper the garlic flavor will be. 

Add Ricotta and Tomatoes: Once the toast has cooled, layer the other ingredients. Spread a generous amount of ricotta on each slice. Top with your tomatoes, a light drizzle of olive oil, a few cracks of flakey or coarse sea salt and pepper, and some of the basil. 

Serve: Cut each piece of toast in half, if desired, and enjoy immediately.

Brush bread with olive oil and toast.

Rub a garlic clove on the warm toast.

Spread ricotta on the toast.

Top with sliced tomatoes and additional toppings.

Chicken Adobo is a tangy, salty, sweet, and spicy Filipino dish. It’s easy to make and requires just a few simple ingredients. It’s sure to become a family favorite!

I love Filipino recipes! They are always packed with so much flavor and my kids love them! One of the most popular ones on the site is this delicious Lumpia that you must try!

What is Chicken Adobo?

Chicken Adobo is the national dish of the Philippines. It can be made with various types of meat, such as chicken, pork, or even seafood, as well as vegetables. It’s not a spicy dish, so you can even feed it to your kiddos, and they will love it! If you’re on the hunt for more easy and delicious Filipino recipes, try this pancit too!!

Ingredients Needed for Chicken Adobo

The list of ingredients for Chicken Adobo is short, and you likely have most of them in your pantry. Check out the recipe card at the bottom of the post for all of the exact measurements.

Bone-in chicken thighs and drumsticks: Provides a juicy, tender protein that is the base of his dish.

Olive oil: Helps coat the chicken and prevent it from sticking.

White wine vinegar: Tenderizes the chicken and adds an acidic flavor.

Soy sauce: Gives the dish a delicious umami flavor.

Minced garlic: Provides a robust flavor that compliments the chicken and other seasonings.

Brown sugar: The sweetness in the brown sugar compliments the salty soy sauce and acidic vinegar.

Coarse black pepper: Adds a bit of heat and contributes to the signature flavor of the dish.

Bay leaves Provide an earthy flavor that enhances the aroma of the dish.

Diced onion: Adds flavor and texture as it cooks in the sauce.

Diced green onion: As a garnish, this adds color, flavor, and an aromatic note.

Filipino Chicken Adobo Recipe

Putting together this chicken adobo recipe is simple. You can prep everything beforehand, so all you have to do is cook some rice, and then dinner is ready!

Whisk: In a large bowl, whisk together the soy sauce, vinegar, garlic, brown sugar, pepper, and bay leaves.

Marinate: Add the chicken thighs and drumsticks to the marinade and then marinate for 1 hour.

Brown Chicken: Heat oil in a large skillet over medium-high heat. Using tongs, remove the chicken from the marinade and place it skin-side down in the pan. Save the marinade—do not throw it away! Brown the chicken on both sides, then remove and set aside on a clean plate.

Saute: Using the same skillet, add the diced onion and saute until tender. Pour in the reserved marinade. Bring the sauce to a boil over medium-high heat and then cook for about 5 minutes or until slightly thickened.

Simmer: Return the chicken to the sauce in the skillet. Reduce the heat to low, then cover, and simmer for 30 minutes until the chicken is cooked through and tender. Simmer until the sauce is reduced to about half the amount.

Garnish and Serve: Discard the bay leaves. Spoon the sauce over the top of the chicken and garnish with green onions. Then, serve your chicken adobo over rice!

Make the marinade.

Marinate the chicken.

Brown the chicken.

Saute the onion.

Add the sauce and boil.

Return the chicken and simmer until the sauce reduces.

I love the recipes in this weekly meal plan! They are packed with flavor and you have options of using the slow cooker, air fryer or just your good old fashioned oven!

Weekly meal planning is a must around my house. It saves so much time and money (skip the takeout, make it cheaper at home)! Check out all of my weekly meal plans here.

What’s on the Menu?

Get excited for this week’s meal plan! I made sure there was a little something for everyone with pasta, beef, and some of my all-time favorite, air fryer salmon! If you don’t love the heat, go ahead and swap out the Firecracker Meatballs for Swedish Meatballs instead!

Monday: Slow Cooker Cashew Chicken

Tuesday: Brown Sugar Garlic Air Fryer Salmon

Wednesday: Firecracker Meatballs

Thursday:Creamy Bacon Carbonara

Friday: Sheet Pan Steak Fajitas

My weekly meal plans always come with a printable shopping list that is all measured out and ready to go! It makes things so easy!

Croissant Bread is beautiful and fluffy with crispy, flaky layers on the outside. It’s also one of the most delicious breads you’ll ever taste – it will be love at first bite!  Add it to your next brunch spread and use it to make French toast, sandwiches, and breakfast casseroles!

Homemade bread is one of my favorite things to bake! I used to be intimated to make yeast bread but it’s actually not bad at all! Check out my beginner’s guide to baking bread, if you’re just getting started. And this simple no-knead bread or my grandma’s perfect homemade bread are great recipes for any beginner!

What is Croissant Bread?

Get ready to be blown away by this irresistibly delicious croissant bread! It’s made with a simple croissant dough baked in a loaf pan. The taste and texture are just like something you would find in a French bakery. One bite and you will be obsessed with the layers of butter and the hint of sweetness. The inside is melt-in-your-mouth soft and fluffy, with a crispy, flaky crust.

As an added plus, it’s super versatile! It’s wonderful on its own or toasted and smeared with cinnamon butter or jam, but it also cooks up fabulously as a grilled cheese, in bread pudding, or used to make a BLT sandwich! No matter how you enjoy it, you’re sure to love it so much!

Ingredients You’ll Need

This croissant bread uses adding honey for sweetness and plenty of butter for laminating the dough. Laminating dough (or folding in butter) will help create the many layers of airy flakiness. Check out the recipe card at the bottom of the post for all of the exact measurements.

Milk: For extra richness, this recipe uses milk instead of water to activate the yeast.

Yeast: 1 packet of active dry yeast is enough for one loaf of this bread.

Honey: Adds just enough sweetness.

Butter: For buttery flavor.

Flour: All-purpose flour will work the best for maximum tenderness.

Salt: To bring out all of the flavors.

Butter: Cold butter is folded into the dough during the lamination process. When it bakes, the butter melts, resulting in warm, delicious buttery layers.

Egg and Milk: We mix one large egg and a small amount of milk together to create an egg wash, which is brushed over the loaf to give it a golden brown sheen.

How to Make Croissant Bread

There are quite a few steps for making homemade croissant bread, but they’re all really easy and so worth it. Scroll through to learn how to make the best homemade bread!

Make, Rise, and Chill the Dough

Proof the Yeast: Add the milk, instant yeast, and honey to the bowl of a stand mixer. Whisk together and cover for 5 minutes. The mixture should foam up.

Mix in Butter, Flour, and Salt: Add the softened butter, 2 cups of flour, and salt. Using the dough hook attachment, mix the ingredients at low speed. Add in additional flour if needed. The dough should pull away from the bowl of the mixer but not be too dry. Knead the dough for 5 minutes in the mixer on medium speed or on a lightly floured surface using your hands.

Rise the Dough: Add the dough to a lightly oiled bowl and cover it. Let the dough rest at room temperature for about an hour. The dough should double in size.

Chill the Dough: Line a baking sheet with parchment paper or a silicone baking mat. Once the dough has risen, dump it out onto the lined baking sheet and pound it flat with your hand or a rolling pin into a 9×14-inch rectangle. Cover the dough and place it in the fridge for 20 minutes. Once the dough has chilled, remove it from the fridge.

Laminating the Dough

Arrange the Pads of Butter: Slice the slightly softened butter into ⅛ inch-thick slices, then lay half of the slices in the center ⅓ of the slab of dough,

Fold One Side and Layer on the Remaining Butter: Fold one side of the center of the slab on top of the butter. Lay the other half of the butter slices on top of the dough and fold over the other side.

Roll and Fold: Roll this slab out into another 9×14-inch rectangle. Fold it again one side over the center and the remaining side on top of that, like a letter fold.

Roll Out the Dough and Chill: Roll it into another 9×14-inch slab, place it back on the pan, cover it, and refrigerate for another 20 minutes.

Shape and Raise the Croissant Bread Dough

Roll Into a Log Shape: Working from the short side, roll the dough into a log about 9 inches in length.

Cover and Raise the Loaf: Spray a loaf pan with non-stick cooking spray and place the loaf into the pan. Cover the loaf and let it rest at room temperature to rise. While the loaf is rising, preheat an oven to 375 degrees Fahrenheit.

Score and Bake: Once the loaf raises, score it horizontally a few times with a knife. Make the egg wash and brush it on the top of the loaf. Bake the loaf for 10 minutes, uncovered. Lightly place foil over the top to keep it from getting too dark. Continue baking for 20 minutes until the crust is golden brown. The inside temperature should be 190 degrees Fahrenheit. Take the loaf out of the oven and let it rest in the pan for at least 10 minutes, then remove it from the pan to finish cooling.

This is the BEST recipe for how to boil corn on the cob! Fresh summer corn gets boiled in a sweet creamy mixture of milk, butter, sugar, and salt. Cook and flavor your corn all in one pot!

Corn makes the perfect side dish and is so versatile! Try my easy Air Fryer Corn, this amazing Corn Salad, or our family’s favorite 5 Ingredient Corn Casserole!

The Best Boiled Corn on the Cob!

How good does this corn on the cob look?! Let me show you how to boil corn on the cob with this fast and easy method. The trick is adding butter, milk, sugar, and salt to the water. I promise, your corn will never taste better! And the best part is that it’s seasoned and ready to devour right out of the pot. It makes the perfect side dish to any summer meal and I can’t wait for you to try it!

There’s something about fresh summer corn on the cob! It’s a staple barbeque recipe because it pairs well with almost anything. Serve it with Homemade Smash Burgers, delicious Grilled Asian Garlic Steak Skewers, and this easy Grilled Shrimp.

Ingredients Needed

It only takes 6 simple ingredients to make the best-boiled corn on the cob! If you’re lucky enough to grow your own corn then you most likely have all of the ingredients! But that’s ok if you don’t, just grab fresh ears of corn at the market or farm stand and you’re all set!

Ears of Corn: Shuck the corn by removing the husks and silks before cutting or snapping in half.

Water: I use 6 cups! Use a big enough pot to add the additional ingredients and corn.

Milk: Adds creamy flavor to the water mixture!

Butter: Corn and butter are a must together because the butter melts to coat and flavor the corn.

Sugar: Adds a bit of sweetness because sweet corn is the best!

Salt: Balances all the flavors and enhances the sweetness of the corn.

Boiling Corn on the Cob

Knowing how to boil corn on the cob is a must because it’s fast and easy! And you’re going to love how easy this recipe is. Make this corn at your next outdoor get-together, and you will be cooking it up all summer long!

Boil the Water: First, add 6 cups of water to a large pot then bring the water to a boil.

Add the Milk, Butter, Sugar, and Salt: Next, add in the milk, butter, sugar, and salt then slowly lower the corn into the water.

Boil the Corn: Boil the corn for 5 minutes or until tender. It will be bright yellow in color and tender when pierced with a knife.

Remove and Enjoy: Last, remove the corn with tongs from the boiling water. Top with salt, pepper, and desired toppings!

Boil the water.

Stir in the milk, sugar, and salt.

Add the butter and melt.

Add in the corn and boil.

This Italian Corn Salad is bursting with fresh flavors from sweet corn, juicy grape tomatoes, crisp green bell pepper, and sharp parmesan cheese. Tossed in a zesty homemade Italian dressing, it’s perfect for summer or any time of the year.

If you’re looking for a delicious addition to BBQs, potlucks, and other summer celebrations, this corn salad is it! Complete the menu with some of our other favorite sides like the world’s best-baked beans, easy grilled asparagus, and this creamy cucumber salad.

Italian Corn Salad Recipe

This easy Italian corn salad is packed with fresh flavor! I love that the recipe uses seasonal ingredients that you might have growing in your garden, yet it can also totally work outside of summertime. Serve this Italian Corn Salad as a perfect side dish with grilled chicken or burgers, or enjoy it as an appetizer with tortilla chips for dipping!

Ingredients You’ll Need

With just a handful of fresh ingredients, you’re well on your way to an amazing salad that’s sure to impress! Here’s a list of what’s needed. The recipe card contains all of the exact measurements.

Sweet Corn: Sweet juicy bursts of tender kernels are the star of this salad!

Grape Tomatoes: Grape or cherry tomatoes are the perfect size to half and add to the salad for extra sweetness.

Green Bell Pepper: Provides a crisp texture with a subtle bitterness that balances the sweet corn. If preferred, You can sub with red bell pepper.

Fresh Herbs: A combination of fresh basil and fresh parsley to add that classic Italian flavor.

Red Onion: Adds mild onion flavor.

Parmesan Cheese: Freshly grated is best if you have the time.

For the Vinaigrette: A mix of olive oil, lemon juice, Italian seasoning, and minced garlic makes a simple, yet flavorful dressing.

Salt and Pepper: Add to taste and bring all of the flavors together.

How to Make a Corn Salad

This Italian corn salad recipe comes together with very little hassle in just 15 minutes! It’s bound to be your new favorite side dish!

Grill the Corn: Heat the grill to medium-high heat. Brush the corn lightly with olive oil then grill, rotating it until golden on all sides.

Remove Corn from the Cob: Allow the corn to cool, then cut it off the cob with a knife and add it to a large bowl.

Combine Ingredients: Add the bell pepper, red onion, Parmesan cheese, and fresh herbs.

Make the Dressing: In a small bowl, whisk the lemon juice, olive oil, Italian seasoning, and garlic.

Toss Salad with Dressing: Pour the dressing over the salad and toss to coat then season with salt and pepper to taste.

Serve: Enjoy immediately or refrigerate until serving.

Grill and cut the corn off the cob.

Combine the salad ingredients to a large bowl.

Make the dressing.

Pour on the dressing and toss the salad.