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Corn Medley Salad Recipe

Corn Medley Salad Recipe photo by Taste of Home

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Whenever I need a dish to pass that's guaranteed to please, I put together this easy corn salad. Whether you serve it from a crystal dish, a ceramic crock or a plastic bowl, it will stand out as a mealtime highlight.

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Corn Medley Salad Recipe

Prep: 15 min. Cook: 10 min. + chilling

Yield: 10-12 Servings

15 10 25

Ingredients

2/3 cup sugar
2/3 cup cider vinegar
2/3 cup canola oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) whole baby corn, rinsed and drained, halved
1 can (11 ounces) yellow and white whole kernel corn, drained
1 can (7 ounces) white or shoepeg corn, drained
1 large sweet red pepper, chopped
1 medium red onion, chopped
4 to 5 celery ribs, sliced
Leaf lettuce, optional

Directions

In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely.
In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.

Nutritional Facts 1 serving (3/4 cup) equals 233 calories, 13 g fat (2 g saturated fat), 0 cholesterol, 322 mg sodium, 27 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Corn Medley Salad in Country Woman July/August 2003, p29

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Reviews for Corn Medley Salad

Corn Medley Salad

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Reviewed on Jul. 02, 2012 by cookbookmom

In response to Claireburmo, around here, baby corn is considered a "weird" food in salad--especially for kids. They think it's weird to be eating the cob or something. Can't blame them really when you're used to eating sweet corn--and leaving the cob as trash!

Reviewed on Aug. 26, 2011 by WVBarb

My husband loved this dish...I will definitely make it again.

Reviewed on Sep. 10, 2010 by Gorsuch

Delicious! I made it for a large family gathering. I took home an empty bowl. I probably will increase the cider vinegar to a 1 cup the next time to give it a little more tangy taste,

Reviewed on Jul. 27, 2009 by lisa53202

I substituted a can of regular corn for the whole baby corn like cookbookmom, and it was very good. My husband and mother-in-law loved it.

Reviewed on Jun. 25, 2009 by TammyWarnick

I made this for our church picnic and it got rave reviews and requests for the recipe. I've made it a couple times since, and it disappears.

Reviewed on Nov. 24, 2008 by claireburmo

I hope this recipe is as great as everyone says - I'm going to take it to my mother-in-laws for Thanksgiving. Also, why on earth would baby corn make anyone "squeamish"? Just curious.

Reviewed on Jun. 22, 2008 by spalmer

I took to a women's luncheon and it was a huge hit especially with the only man that was there! He asked me to leave the rest for him.

Reviewed on Jun. 20, 2008 by cookbookmom

I substitute another can of yellow corn for the whole baby corn--some people are squeamish about eating those--and it still works out perfectly.

Reviewed on Jan. 11, 2008 by mindseye

This was a HIT at a family pot luck.