TASTY CORN SALAD
Corn salad is wonderful any time 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! This dish makes a lovely side dish on any table. Take it to any gathering or picnic. It is so pretty on a buffet table. You can cut the recipe in half or double it and it keeps in the refrigerator for several days. In summer use whatever fresh vegetables you have on hand to complement the corn. I have taken this recipe to events for years and always get great comments about how pretty and delicious a side dish it makes from friends and relatives. You might also like to check out our recipe for creamy cucumber salad.
Ingredients for Corn Salad:
Frozen whole kernel corn, cooked or fresh corn in summer
Red tomato
Onion
Green pepper
Mayonnaise or salad dressing
Salt to taste
Many great reviews on this delicious salad! It’s so easy to make but is absolutely delicious.
“No fresh corn at our local supermarket, but I could not wait and substituted canned. I am not ashamed to say that I literally ate the whole thing all by myself. It’s that delicious. Just had the last bit for lunch along with some saltines and a huge glass of sweet tea. Cannot wait to try with fresh corn as well. Thank you for yet another absolutely fabulous recipe!” – Melinda
“This corn salad was delicious. The longer it sat the better it got.. I ate it all by myself.” -Phyllis
You could easily add other fresh vegetables to this salad such as cucumbers and radishes. I love to make a pork tenderloin and serve this on the side. Great summer meal! If you love this salad you will definitely want to try this wonderful Frito Corn Salad made with chili cheese Fritos!
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Tasty Corn Salad
Ingredients
- 2 16 ounce packages 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
Instructions
- Cook corn according to directions, drain, cool. Add remaining ingredients and mix well.
- Refrigerate for several hours.
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Once again you have shared a perfectly simple and perfectly delicious recipe! Thank you for taking the time to share!
You’re very welcome Toni!
I made this for the 4th of July and loved it. I made with fresh corn, added some celery and cucumber to the mix. First time I have ever seen a corn salad recipe, and it won’t have to be a holiday for me to make it!
So glad it was a hit for you!!
ive made this using red onion and adding cilantro,about 1/2 cup.very good
Easy and yummy! Love your recipes! Have told friends about your blog.
Thank you!!!
If using fresh corn do we cook it first? Says for frozen to but confused on the fresh
Hi! Yes, I would recommend cooking the fresh corn how you prefer to cook it. We boil ours for 5-6 minutes. You could grill it or saute it. Technically, you can also eat raw corn if you don’t want to cook it.
Good recipe…used a medium onion instead of a large one and I was glad I made that change because it was just enough.. So easy and delicious.
I love this corn salad. In a pinch I’ve used canned mexicorn and added fresh tomatoes. Used mayo.
The mexicorn could be used for the frito corn salad also!
No fresh corn at our local supermarket, but I could not wait and substituted canned. I am not ashamed to say that I literally ate the whole thing all by myself. It’s that delicious. Just had the last bit for lunch along with some saltines and a huge glass of sweet tea.Cannot wait to try with fresh corn as well. Thank you for yet another absolutely fabulous recipe!
Thank you so much for the kind comment. We’re so happy you enjoyed this salad. It’s one of our favorites! 🙂
This corn salad was delicious. The longer it sat the better it got.. I ate it all by myself.
We love this one too!
Sounds wonderful, it will be at my family reunion at the end of this month……
Down in Texas you know…..
Wonderful! I hope they love it.
Isn’t shoe peg corn tuff?
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.
Do u use the same ingredients but use can corn? Mayo or dressing?
DELICIOUS!!
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!
I AM INTERESTED IN THE COOK BOOK ALSO.PLEASE LET US KNOW AND SAVE ONE FOR ME. LOL LOVE THESE DOWN HOME REC.NOTHING FANCY JUST GOOD OLD COOKED FOOD.
I love reading all the comments!!! So many yummy ideas are shared!!!
I use all these ingredients plus I use a chopped cucumber too & instead of using mayonnaise, I use a bottle of Italian Dressing on it & let it set overnight. I never have any left when I take it to a reunion, etc.
I usually double the recipe too…none left to bring back home.
That sounds like a couple of great additions.
I’m a fan of Miracle Whip–I always sub it for anything that requires “mayo”.
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!!!
I think adding some bacon would be delicious too. I am going to try this. What would take better, mayo or miracle whip?
I think it just depends on which one you like best, Marsha. Either will do.
I would love more of your receipes
Just found your page….goin make this for church sunday ( a potluck) & your Hummingbird Cake!!! thx.
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.
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.
Looks really good!
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….
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!
I love fresh corn salads in the summer. Great recipe. We were in Kentucky last week, went through the bourbon trail.
Judy, this looks so good and refreshing. It also has a fiesta look to it.
This is also good with using your favorite RANCH dressing instead of Mayonnaise.
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.
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!