Corn Salad Cups
A refreshing and colorful appetizer featuring sweet corn, ripe tomatoes, and crisp cucumbers, dressed in Italian dressing and herbs — perfect for summer gatherings and light bites.
Ingredients
Instructions
- With the tip of a knife, cut and discard the stem end of each tomato.
- Cut off a 1/2-inch slice from the top of each tomato and dice the slices.
- Place the diced tomato in a small bowl.
- Stir in the cooked corn kernels, diced cucumber, Italian salad dressing, chopped oregano, and salt and pepper to taste.
- Chill the mixture until cold.
- Scoop out the seeds and pulp from the tomatoes.
- Wrap and refrigerate the tomato shells until ready to serve.
- Just before serving, fill the tomato shells with the corn salad mixture and garnish with parsley.
Tips & Substitutions
For a fresher flavor, use homegrown tomatoes if possible. If you prefer a crunchier texture, consider adding bell peppers or radishes to the salad mixture. For a vegan option, substitute the Italian salad dressing with a homemade vinaigrette made from olive oil and vinegar. This corn salad can also be served as a side dish with grilled meats or alongside *Marinated Carrots Or Copper Pennies.
Serving Suggestions
These corn salad cups make an excellent appetizer for summer gatherings or barbecues. Serve them alongside grilled chicken or fish for a complete meal. They also pair well with light salads or can be included in a buffet spread. For an extra touch, garnish with fresh herbs like basil or cilantro.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The tomato shells can be kept separately to maintain their structure. To enjoy the corn salad again, simply mix it gently before serving, as the ingredients may settle. Avoid reheating the salad to maintain its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Salad Cups contains roughly 137 calories, with 4g protein, 33g carbohydrates, and 2g fat. It is an excellent source of iron (65% of the Daily Value), dietary fiber (52% of the Daily Value), and calcium (38% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 565mg per serving (25% of the Daily Value).
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 make the corn salad ahead of time?
Yes, you can prepare the corn salad mixture a few hours in advance. Just keep it refrigerated until you're ready to fill the tomato shells. However, it's best to fill the tomatoes right before serving to prevent them from becoming soggy.
What can I substitute for the Italian salad dressing?
If you don't have Italian salad dressing, a simple mixture of olive oil, vinegar, and your choice of herbs can work well. You can also use lemon juice for a zesty kick. Adjust the seasoning to taste for the best flavor.
Is this recipe suitable for a vegan diet?
Yes, this recipe can easily be made vegan by using a plant-based Italian dressing or a homemade vinaigrette. The fresh vegetables and corn provide a nutritious and satisfying option that fits well within vegan recipes.
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).