Corn salad

Lynn Socko


This is also for the Mystery Box challenge this week 8/29. This was so good I couldn't stay out of it!

Blue Ribbon Recipe

Quick and easy to make ... my type of recipe! The flavors are great in this nontraditional corn salad. Can't wait to serve this at my next cookout. The Test Kitchen


★★★★★ 2 votes

20 Min
Stove Top


Add to Grocery List

  • 8 oz
    frozen corn, thawed, or fresh cooked corn
  • 1/2 c
    long grain and wild rice, cooked
  • 2
    eggs, boiled, yoke removed, and chopped
  • 4 slice
    98% fat free turkey breast, diced
  • 1/2 c
    sour cream, lite
  • 2 Tbsp
    milk, fat free
  • 2
    scallions, chopped
  • 1/4 c
    red bell, chopped
  • 4 oz
    cheddar cheese, 2%, grated
  • 2 Tbsp
    bread crumbs, whole grain

How to Make Corn salad


  1. Boil eggs, cool, peel, remove yoke and chop. Thaw corn, mix sour cream and milk, mix till blended. Add to corn and mix well.
  2. Add rice, turkey, red bell, scallions, eggs, cheese, bread crumbs, and pepper to taste. Mix well, serve cold.

Printable Recipe Card

About Corn salad

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtag: #corn

Show 37 Comments & Reviews

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