Corn Salad(By Sally Sandruck)
A vibrant and refreshing corn salad featuring sweet corn, fresh tomatoes, bell peppers, and a tangy sour cream dressing, perfect for summer gatherings and casual meals.
Ingredients
- 2 (12 oz.) cans Green Giant Shoepeg corn, drained ⓘ
- 2 Roma tomatoes, seeded, drained and chopped ⓘ
- 1 bell pepper, seeded and chopped ⓘ
- 1 purple onion, chopped ⓘ
- 1/2 large cucumber, peeled, seeded and chopped ⓘ
- 1/2 c. sour cream
- 4 Tbsp. mayonnaise ⓘ
- 2 Tbsp. white wine vinegar ⓘ
- 1/2 tsp. celery seed ⓘ
- 1/2 tsp. dry mustard
- 1/2 tsp. black pepper
- 1 1/2 tsp. salt ⓘ
Instructions
- Mix all vegetables in a large bowl.
- Combine sour cream, mayonnaise, white wine vinegar, celery seed, dry mustard, black pepper, and salt to make the dressing.
- Pour the dressing over the vegetables and toss to coat evenly.
- Cover and refrigerate overnight before serving.
Tips & Substitutions
For added flavor, consider including fresh herbs like cilantro or parsley. If you want a lighter dressing, you can substitute Greek yogurt for the sour cream. To enhance the crunch, try adding diced radishes or chopped celery. This corn salad is versatile, so feel free to mix in other vegetables you have on hand, making it a great addition to your American recipes collection.
Serving Suggestions
Serve this corn salad chilled as a refreshing side dish at summer barbecues or picnics. It pairs beautifully with grilled meats or as a topping for tacos. For a complete meal, consider serving it alongside E-Z Corn Casserole for a delightful combination. Garnish with additional chopped tomatoes or a sprinkle of feta cheese for extra flavor.
Storage & Reheating
Store any leftover corn salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time, but the vegetables may lose some crunch. For best results, stir gently before serving. Do not freeze, as the texture of the vegetables will not hold up well.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Salad(By Sally Sandruck) contains roughly 336 calories, with 11g protein, 81g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (156% of the Daily Value), vitamin C (44% of the Daily Value), and protein (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1074mg per serving (47% 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 use frozen corn instead of canned?
Yes, frozen corn can be used as a substitute for canned corn. Just make sure to thaw and drain it well before adding it to the salad. This will give you a fresher taste and a slightly different texture, enhancing the overall dish.
How can I make this salad spicier?
To add some heat to your corn salad, consider incorporating diced jalapeños or a dash of hot sauce into the dressing. You can also mix in some diced spicy peppers, which will complement the sweetness of the corn and balance the flavors.
Is this salad suitable for vegetarians?
Yes, this corn salad is entirely vegetarian and can be enjoyed by those who follow a vegetarian diet. It contains no meat or animal products, making it a perfect side dish for gatherings that include vegetarian 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).