Ingredients :

• Surimi — Get the classic sticks, not the flakes. Sticks can be cut neatly into slices or shredded by hand for a more generous texture. Flakes tend to disappear in the sauce — which is a shame. Avoid discount brands that leave a rather unpleasant plastic aftertaste.
• Canned corn — Drain it really well. Don’t just tip the can — press with a fork against the edge to force out residual water. If the salad ends up watery, it’s often due to poorly drained corn, not the sauce.
• Mayo + crème fraîche sauce — The duo that changes everything. Mayo alone is too compact, too heavy. Crème fraîche lightens the whole thing and gives it that melt-in-the-mouth quality you want. Ideal ratio: 3 spoons of mayo to 1 of cream. You can go up to 2 spoons of cream if you want something lighter.
• Grated cheese — A classic Emmental works very well. But if you have leftover Comté or Gruyère to finish, it’s even better — more character, a slightly nutty taste that complements the surimi without overpowering it.