Kristi's Corn Salad Recipe -
Kristi's Corn Salad Recipe
  • READY IN 3+ hrs

Kristi's Corn Salad

Recipe by  

"This is a simple summer salad."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins

    3 hrs 15 mins


  1. In a large bowl, toss together the corn, zucchini, pimentos, red onion, and green chile peppers.
  2. In a jar with a lid, mix the olive oil, lime juice, cider vinegar, cumin, salt, pepper, and garlic salt. Seal, and shake well.
  3. Pour the oil mixture over the corn mixture, and gently stir to coat all ingredients. Cover, and chill at least 3 hours in the refrigerator before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 09, 2006

Mmmm! Good stuff! This was even better than I expected. The dressing was delicious. I used fresh, raw corn (8 ears), and 1/2 clove garlic plus 1/4 tsp sea salt instead of garlic salt. The only change I'd recommend is to cut back on the olive oil--I used 1/2 cup, and that was plenty (just make sure you adjust the lime juice and cider vinegar accordingly so it's not too sour--I eyeballed it and then added a drizzle of juice from the pimentos). I only had about an hour to let it marinate, and that was just fine.

Most Helpful Critical Review
May 11, 2008

I really didn't like this at first, but didn't want to throw the whole salad away. It started to grow on me and we ate it with tortilla chips like salsa.

Apr 16, 2007

This is excellent to go with a Bar-B-Q, very tasty, everyone loved it at my husbands birthday party. I used grilled corn nibs from Trader Joe's, gave added flavor and color contrast. I will keep this recipe and make it again.

Aug 17, 2011

This is a beautiful, mouth watering taste of summer. I used fresh corn, blanched and cut from the cobs. Thank you for a tasty & easy recipe.

Jun 18, 2012

Monday June 18, 2012 by Lorene Terrific salad! Easy and the dressing is to die for. I deleted the zucchini and opted for a couple each of sweet orange and red peppers for more color. Added a small amount of Cilantro and used a can of black seasoned beans rinsed and drained. It is delicious. Going to try Dill next time because some of the family does not care for the Cilantro. Will definitely make this salad alot.

Aug 24, 2011

This is a delicious summer salad that's very "juicy". (Read into that that you should have french bread on hand to sop up the left overs!) I'm not big on pimentos, so I substituted chopped tomato and it really was a nice addition. Be warned that the recipe makes p-l-e-n-t-y of dressing. Too much, actually. So I would probably half that next time.

Feb 18, 2007

Very good and easy to tweek according to personal taste~I like it as is.

Jun 25, 2010

Yummy! I used fresh red pepper as I didn't have pimento peppers and I added chopped jicama, but it is definitely the dressing that gives this dish the zing!


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  • Calories
  • 221 kcal
  • 11%
  • Carbohydrates
  • 22 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 578 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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