Real Recipes From Real Home Cooks ®

summertime corn salad

(2 ratings)
Blue Ribbon Recipe by
Mary Ann Wheeler
Broken Arrow, OK

This is a quick and easy summertime recipe I have been making for years, and not only in the summer! It is very light and healthy, especially if you use low-fat yogurt and mayonnaise. My husband and kids love this salad, and it is great for picnics and family get-togethers. Enjoy!

Blue Ribbon Recipe

A wonderful summertime corn salad that's full of fresh veggies. The shoepeg corn is slightly sweet and a nice contrast to the tangy dressing. We love the crunch from the cucumber and green pepper. Using yogurt makes the dressing a little different than other creamy salads, but very good. This corn salad is a great summer side dish.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 to 8
prep time 10 Min
method No-Cook or Other

Ingredients For summertime corn salad

  • 3 can
    white shoepeg corn, drained (11 oz each)
  • 1
    cucumber, peeled and chopped
  • 1
    tomato, seeded and chopped
  • 1 bunch
    green onion, chopped
  • 1
    green pepper, chopped
  • 1 jar
    diced pimiento, drained and rinsed (4 oz)
  • 1/3 c
    plain or vanilla yogurt
  • 2 Tbsp
  • 2 Tbsp
  • 1/2 tsp
    dry mustard

How To Make summertime corn salad

Test Kitchen Tips
Make sure to drain the corn and seed the tomatoes so this does not get too watery after chilling. Also, this is a forgiving recipe. We forgot to add the green onions. We folded them in after adding the dressing.
  • Vegetables, corn, and pimentos in a bowl.
    After preparing vegetables, and combine them in a mixing bowl with corn and pimentos.
  • Dressing ingredients combined in a bowl.
    In a small bowl, whisk together the ingredients for the dressing.
  • Pouring dressing over the corn mixture.
    Pour dressing over corn. Stir.
  • Adding green onions before chilling corn salad.
    Chill for several hours for the best flavor. Enjoy!