Andrea'S Corn Salad
A vibrant and crunchy corn salad with fresh vegetables and creamy dressing, perfect for picnics, barbecues, or as a refreshing side dish for any occasion.
Ingredients
Instructions
- Remove seeds from the cucumber, yellow bell pepper, green bell pepper, tomato, and purple onion, and dice them into pieces about the size of corn kernels.
- Drain the white Shoepeg corn cans and place the corn in a large mixing bowl.
- Add the diced vegetables to the bowl with the corn.
- In a small bowl, combine dry mustard, celery salt, and black pepper.
- In a separate larger bowl, mix sour cream and mayonnaise until smooth.
- Stir the dry seasoning into the sour cream and mayonnaise mixture.
- Pour the dressing over the corn and vegetables, and toss gently to combine.
- Serve immediately or chill for an hour to allow flavors to meld.
Tips & Substitutions
To enhance the flavors of Andrea's Corn Salad, let it chill for at least an hour before serving. Fresh herbs like cilantro or parsley can be added for extra flavor. If you want a lighter version, try Greek yogurt instead of sour cream. For a crunchier texture, consider adding diced avocado or walnuts. This salad is great for summer barbecues or as a side dish for meat-based entrees.
Serving Suggestions
Serve Andrea's Corn Salad as a refreshing side dish for grilled meats like chicken or fish. It pairs beautifully with Mama's Peanut Brittle(Never Fail) for a sweet finish to your meal. You can also use it as a filling for wraps or sandwiches. For a complete meal, consider adding protein like grilled shrimp or beans.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the salad even tastier the next day. Avoid reheating, as this dish is best served cold. If it thickens, simply stir in a little extra sour cream or mayonnaise before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Andrea'S Corn Salad contains roughly 449 calories, with 18g protein, 118g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (190% of the Daily Value), iron (90% of the Daily Value), and calcium (56% of the Daily Value), and a good source of vitamin C. It also contributes 53g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes, you can use frozen corn in this recipe. Just thaw it before adding to the salad. Frozen corn often has a sweeter taste and a firmer texture, making it a great substitute. Blanching the corn briefly in boiling water can enhance its sweetness and color.
How can I make this salad vegan?
To make Andrea's Corn Salad vegan, substitute the sour cream and mayonnaise with plant-based alternatives, such as vegan sour cream and mayo. You can also add a splash of lemon juice to enhance the flavor. This adaptation keeps the salad creamy while making it suitable for vegetarian recipes.
What other vegetables can I add?
You can customize Andrea's Corn Salad by adding other vegetables such as diced zucchini, carrots, or even black olives for more flavor and texture. Cherry tomatoes can also add a nice pop of sweetness. Feel free to experiment with what you have on hand to make it your own!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).