This is a great salad for anytime of the year.  Make it in summer with fresh vegetables from the garden or in winter with frozen vegetables. Either way you will love it!
2 (16 ounce) pkgs. frozen whole kernel corn, cooked or fresh corn in summer
1 large red tomato, chopped
1 large onion, chopped
1 large green pepper, chopped
1/2 cup mayonnaise or salad dressing
Salt to taste
Cook corn according to directions on box, drain, cool.  Add remaining ingredients and mix well.
Refrigerate for several hours. This makes a great dish to serve with any meal and is so pretty on your table.
Don’t Forget to Pin!  Yummy Corn Salad
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  1. Terri Fant says:

    Isn’t shoe peg corn tuff?

    • The Southern Lady says:

      No, it isn’t.

    • I have made the corn salad for years and have always used the shoe peg corn. I do not cook the corn. I used the canned shoe peg and drain the juice. this is one great recipe and there is only a empty bowl left to bring home.

  2. I had this for the first when I lived in Texas 30 yrs. ago. My friend used canned white shoe peg corn and served it with smoked beef brisket and it was WONDERFUL!

  3. GRANNY NELDA says:


  4. I love reading all the comments!!! So many yummy ideas are shared!!!

  5. That sounds like a couple of great additions.

  6. I’m a fan of Miracle Whip–I always sub it for anything that requires “mayo”.

  7. I love all your recipes!! They taste like my mom’s home cooking…Please put a cookbook out..I am sure they would sell like hotcakes off the shelf’s!!!

  8. I think adding some bacon would be delicious too. I am going to try this. What would take better, mayo or miracle whip?

  9. I would love more of your receipes

  10. Just found your page….goin make this for church sunday ( a potluck) & your Hummingbird Cake!!! thx.

  11. This one is on my “take-to-supper-at the Church” list. I plan to use the sweet Sugar & Cream corn, cook it just done, cool and cut from cob. My other recipe uses a smack can of sliced black olives, drained. I’ll probably use it with this too.

  12. What is wrong with me. I have been cooking for years and have never
    made a corn salad. Wish I hadnt waited so long. It is delicious.

  13. Looks really good!

  14. if and when you get cook book published please post so i can get one….i LOVE your recipes…my husband is a home cook food person and your recipes are that type of foods…again love your recipes don’t quit cooking….

  15. This looks delicious. Thanks for posting all these “remind me of home” recipes. I’m from TN. Please try these variations also : Add diced cucumbers and your favorite vinagrette or Italian dressing, in place of the mayo. You can spice it up with some cilantro and finely diced fresh jalapeno pepper, too!

  16. I love fresh corn salads in the summer. Great recipe. We were in Kentucky last week, went through the bourbon trail.

  17. Judy, this looks so good and refreshing. It also has a fiesta look to it.

  18. This is also good with using your favorite RANCH dressing instead of Mayonnaise.

  19. I definitely want to try this recipe. I have some fresh corn, how many ears would I need to equal the quantity in this recipe? Thanks!

    • You would need enough ears of corn to make about 4 cups of corn cut off the cob. I would just measure it as I cut it off. Maybe about 8 ears of corn.

      • This is delicious!! I made it today and used fresh white sweet corn, boiled it first then cut it off the cob. I have been into it 3 or 4 times already. I must STOP! 🙂 Thanks for sharing this recipe, it is a keeper.

  20. I love this! I first heard of this from my Pastor’s wife (they’re from KY). She said they used to serve it with fried fish. I think maybe they also added some shredded cheese. yum!

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