"Cold salad is made with corn and peppers. You will be proud to take with you for any holiday occasion!" — LORI HAUSSY
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1 (10 ounce) package
frozen whole-kernel corn, thawed
diced yellow bell pepper
diced red bell pepper
diced green bell pepper
red onion, chopped
mayonnaise, or to taste
A pretty salad. I used less mayo because I don't like mayo much. I also added some spices/fresh herbs. Bright colors and easy to make. Thanks for sharing.
We thought this was bland.
I love this salad! I top mine with a small bag of chili fritos crunched up. Try it, its excellent.
I made this for a casual picninc/barbque and everyone did the full-mouth head nod and continued eating. Usually I get some yes and some no but this was an all around pretty good.
This is easy, it's refreshing, it's colorful, and it's healthy! What more could you ask? I left out the cukes because my husband doesn't care for them, and used lite mayo to lower the fat and calories a tad. I'll serve this often, especially during the summer. Thanks, Lori, for the recipe!
Veggies, veggies and more veggies. This recipe has a wonderful combination of 7 different vegetables. My family loved this and have requested I make it again. The only change I made was to use fresh corn instead of frozen corn. A plus was the leftovers held up nicely without getting watery for the lunch the next day. Thanks Lori for sharing this. It went well with Super BLT's from this site.
Easy to make and tastes great. I added fresh basil from garden and used cherry tomatos. I think it tasted even better.
My family has been making something similar to this for years. As a time saver we use canned mexicorn that already has the peppers in it. But the addition of cucumber is new to us. We also sometimes add diced avocado(we have an avocado tree).
* Percent Daily Values are based on a 2,000 calorie diet.
Cold Corn Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 135
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