Oh So Simple Summer Corn Salad

Cindy Smith Bryson


Everyone has a corn salad recipe. This is the easiest and tastiest I have ever made. The flavors meld together so well and it picks up flavor as it sits. To save time, I replace one can of white corn with Mexicorn and leave out the chopped sweet red pepper. Makes a beautiful presentation with only a few ingredients and minimal prep time!
EDITED 5/6/13: I just realized I left out the mayo when I posted (soooo embarrassed)!
Just add to your taste. Refrigerate, then stir well before serving.

pinch tips: How to Wash Fruits & Vegetables



6-8 servings


5 Min


No-Cook or Other


plum tomatoes, seeded and chopped
1/2 c
thinly sliced green onions
1/2 c
chopped sweet red pepper (or in a pinch, leave out pepper and substitute 1 or 2 cans mexicorn for white corn)
salt and pepper, to taste
mayonnaise, added to taste
4-5 can(s)
white or shoepeg corn ( in a pinch, leave out red pepper above, and substitute one or more mexicorn for white)

Directions Step-By-Step

Combine all ingredients in large bowl. Cover and refrigerate @ least one hour.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy