Corn Salad

Tweet

Corn Salad is a summer staple in our house and we adore this refreshing, crisp-and-creamy-all-at-the-same-time salad!  We try to keep a big bowl of this corn salad in the fridge at all times during hot weather so we can grab a bowl full when we need something cool, tasty, and quick.

Please Note: We do use referral links for products and services that Chef Alli loves and recommends

How to Make Corn Salad

White Shoe Peg Corn. This can sometimes be hard to find, but it’s usually on the top shelf since it’s a little bit more expensive than you’re typical canned corn.  The brand I purchase in my area is Green Giant.

Cucumber. I love to use English cucumbers because of their firm texture, but feel free to use traditional cucumbers….they are quite a bit cheaper, that’s for sure.  I usually take my peeler to either cucumber and remove a few long strips of the peeling, leaving some of the peeling in tact.  This makes for a pretty contrast of color on your cucumber and also gives the cucumber pieces more crispy-ness, too.

Roma Tomatoes.  To tell you the truth, one time I didn’t have any fresh tomatoes to use in this recipe so I opened a can of petite diced tomatoes and drained them super well before adding them to the corn salad – nobody was the wiser! If I have roma tomatoes for this salad, I use those because of their firm texture, but any fresh tomato will work fine, truly.

Pimentos or Roasted Red Peppers.  Sometimes I think pimentos are so expensive! That said, I really prefer to keep a jar of roasted red peppers in the fridge to use as a substitute for pimentos in recipes.  I can’t really tell the difference in the flavors much, can you? To each their own.

Scallions….aka Green Onions. I love to use my kitchen shears to give these a quick chop.  I always try to begin at the green ends and work towards the white end since the root of the scallion is there, holding everything in place.  I use mainly the green parts of the scallion in this recipe, but feel free to use both the green and the white parts.

Easy Recipe Tips for Making Fresh, Quick, and Tasty Summer Corn Salad

• What if I don’t have white shoe peg corn on hand?  Can I use another type of corn? Sure.  I do it all the time, though I do try to keep four cans of white shoepeg corn in my pantry at all times since we adore this corn salad so much.  If I’m running short on shoepeg corn, I usually add frozen sweet corn to make up the difference – it works fine.
• Can I substitute plain Greek yogurt for the mayonnaise in the dressing recipe? Yep, though you may want to decrease the amount of vinegar a bit since plain Greek yogurt has a tendency to be pretty tangy.  Sometimes I do equal parts plain Greek yogurt and mayonnaise, too.  Depends on what’s in the fridge, right??
• Can I freeze this salad? No, sorry.  Any salad that has a mayonnaise-based dressing doesn’t freeze well.  Freezing the vegetables would also affect their post-freezer quality and mouth-feel, too.
• How long will this salad keep in the fridge?  I’d say 3 days.  Good luck with that, though….I’m lucky if there’s any of this salad leftover the very same day I make it!!

Other Summer Salad Recipes to Enjoy –

• Delta Corn Bread Salad 
• Crunchy Corn Salad with Chili Cheese Fritos 
• Tortellini Pasta Salad with Tomatoes, Corn and Basil 
• Sweet Corn and Baby Pea Salad with Jicama 
• Grandma Lucille’s Warm German Potato Salad 
• Chicken Salad with Red Grapes and Walnuts 
• Classic Macaroni Salad 
• Creamy Chipotle Pasta Salad with Shredded Chicken and Smoked Gouda 
• Ham Salad 
• Instant Pot Potato Salad 
• Orzo Pasta Salad with Grilled Steak 
• Broccoli Potato Salad with Mustard Vinaigrette 
• BLT Pasta Salad (Bacon Lettuce and Tomato Pasta Salad) 

Printable Directions for Making Summer Corn Salad

Corn Salad

Corn Salad is a summer staple in our house and we adore this refreshing, crisp-and-creamy-all-at-the-same-time salad!  We try to keep a big bowl of this corn salad in the fridge at all times during hot weather so we can grab a bowl full when we need something cool, tasty, and quick.

5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 8 servings

Calories: 63kcal

Author: Chef Alli

Ingredients

• 3 cans white shoe peg corn, 11 oz. each, drained well
• 1 cucumber, seeded and chopped
• 3 roma tomatoes, seeded and chopped
• 2-3 Tbs. pimentos or chopped roasted red peppers from a jar
• 6 scallions, white and green parts both, chopped

Dressing

• 2/3 cup mayonnaise
• 2 Tbs. red wine vinegar
• 1 Tbs. granulated sugar

Instructions

• In a large mixing bowl, combine dressing ingredients, whisking to combine well.  Add corn, cucumber, tomatoes, pimentos and scallions; toss to coat. 
• Chill salad for 4-6 hours before serving. 

Notes

www.ChefAlli.com

Course: Salad, Side Dish

Cuisine: American

Keyword: niblet corn, summer, sweet corn, vegetables

Nutrition

Sodium: 143mg | Calcium: 14mg | Vitamin C: 9mg | Vitamin A: 423IU | Sugar: 4g | Fiber: 1g | Potassium: 143mg | Cholesterol: 3mg | Calories: 63kcal | Saturated Fat: 1g | Fat: 4g | Protein: 1g | Carbohydrates: 6g | Iron: 1mg

Did you make this recipe?

Please leave a comment below and follow me on Pinterest

We love hearing from our readers and followers, so leave us a comment if you’d like.  And, if you don’t hear back from us shortly, know that we may not have seen your comment.  Feel free to reach out to us by email:  [email protected]

Let’s Get You Cookin’,
Chef Alli 

This recipe was happily shared on The Country Cook’s Weekend Potluck and Southern Bite’s Meal Plan Monday!