Recipe by MOOSETRAX75
"This quick and easy salad is so tasty as a replacement for other salads at picnics, pitch-ins, and barbecues. No mayo to spoil, and goes together in a snap. I've left out the tomato and it's still great. In winter, I make this with hamburgers to remind us summer is not far away. I use super-sweet, sweet yellow and white, or Summer Crisp corn. If you use fresh sweet corn, be sure to blanch it first and then give it a bath in ice water to keep it crispy. Tasty ! Easily doubled -- this batch makes just enough for my husband and I."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
apple cider vinegar
salt and ground black pepper
1 (15.25 ounce) can
sweet corn, drained
chopped green bell pepper
chopped red bell pepper
chopped sweet onion
Delicious way to get more veggies into your diet. Loved it. Used Splenda instead of sugar.
Too much sugar. 1 tsp is all it needs. I substituted white balsamic vinegar for the apple cider vinegar and green onion for the sweet onion. It was attractive and delicious. Fabulous when you use raw fresh corn kernels cut off the cob. I make this frequently. p.s. I freeze the corn cobs and use them later to make corn chowder.
This is my submission--I suppose it's not great to rate your own recipe, but I made this tonight and tried some new things with it--was great and wanted to share the ideas. Tonight, I used 1 Tblsp sugar and 1 Tblsp Splenda, with 2 Tblsp cider vinegar and 1 Tblsp rice wine vinegar. This is the amount of sweetness we like in it, but some like it a little less sweet so adjust to your own taste. Also, for tonight, I used a can of Summer Crisp Mexicorn (I think its called Southwestern, actually) that had red and green peppers and black beans in it. Added a can of rinsed great northern beans also. Was REALLY good with the beans, added protein and fiber. Thanks to all who have reviewed--it helps to get feedback. I appreciate that, and I'm glad you liked the salad.
This is a great way to get more raw veggies into your diet. I used half appple cider vinegar and half white vinegar. I also used a packet of stevia instead of sugar. I loved it and intend on using it regularly for my family as well as for pot luck dish.
This was so easy to assemble and quite good. Would be great to take on a picnic or a potluck since it requires no refrigeration. Thanks for the easy recipe!
This salad is very good. I enjoyed it. I thought the dressing went well with this. I did add jalapeños instead of green bell peppers to give it a little more kick. Thanks for sharing this recipe.
I made this exactly according to the recipe since it was the first time making it. It turned out great! I will make again and change nothing.
I like this because you can pick and choose veggies or stir-up the dressing according to your preferences. I used freshly cooked corn-on-cob and cut it off.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Anytime Crisp Corn Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 41
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
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.
See how to make Chef John’s favorite fresh sweet corn salad.
An easy corn salad with roasted red peppers and a creamy dressing.