summer ranch corn salad
In Texas, corn salads always show up at family gatherings and potlucks. This is just one of many versions, and a salad that my family enjoys.
No Image
prep time
20 Min
cook time
method
Refrigerate/Freeze
yield
6 serving(s)
Ingredients
- 1 English cucumber, remove seeds and diced
- 2 cans whole kernel corn, drained (14.5 oz each; can use thawed frozen corn
- 3 Roma tomatoes, seeds removed and diced
- 2 - 3 stalks green onions, light and dark green parts
- 1 - 2 tablespoons diced pickled jalapenos, optional
- 1 package dry ranch dressing mix
- 1 tablespoon granulated sugar
- 1/4 cup mayonnaise
- chopped cilantro, as a topping or combine with salad (optional)
How To Make summer ranch corn salad
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Step 1Combine diced cucumber, tomato, corn, onion, and peppers (if using).
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Step 2Sprinkle the packet of ranch dressing mix over the veggies and stir well.
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Step 3Mix sugar and mayonnaise together, and toss veggies with the mayo mix.
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Step 4Chill the salad before serving. Add cilantro to salad or just use as a topping (optional).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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