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
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
- 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
- Cook corn according to directions, drain, cool. Add remaining ingredients and mix well.
- Refrigerate for several hours.
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