Corn Salad with Honey Dressing

Pat Duran


This is a very simple and delicious recipe to serve for any occasion in summer or winter. We like to serve this cold in the summer with our BBQ suppers or at a picnic gathering.
We like it hot for Christmas , Easter and other Fall and Winter holidays.
I hope you enjoy this as much as we do.

pinch tips: How to Shuck, Cook, and Cut Corn



4 -6 servings


5 Min


5 Min


16 oz
bag frozen corn kernels, thawed
1 medium
red bell pepper, diced
1/2 c
diced onion plus a few rings
1 Tbsp
chopped fresh chives


3 Tbsp
lime or lemon juice
1 tsp
butter or margarine
1 or 2 Tbsp
1/4 tsp
celery salt

Directions Step-By-Step

Rinse corn in a colander with hot water, drain.
In a medium bowl toss together the drained corn, Bell pepper,diced onion and chives. Set aside.
In a small saucepan combine remaining ingredients and heat over medium low flame for 1 to 2 minutes, until honey thins out and butter has melted.
Pour evenly over corn mixture and toss to coat evenly. Trim with onion rings, and crumbled bacon, if desired. Serve warm or cold.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy