Recipe by KRISTIS1
"This is a simple summer salad."
Watch video tips and tricks
2 (16 ounce) packages
frozen corn kernels, thawed
1 (2 ounce) jar
chopped pimento peppers
chopped red onion
1 (4 ounce) can
chopped green chile peppers, drained
fresh lime juice
1 1/2 teaspoons
ground black pepper
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.
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.
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.
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.
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.
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.
Very good and easy to tweek according to personal taste~I like it as is.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Kristi's Corn Salad
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 137
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Corn, sweet onions, and jalapenos combine into a spicy summer salad.
An easy corn salad with roasted red peppers and a creamy dressing.
See how to make Chef John’s favorite fresh sweet corn salad.