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Colorful Corn Salad Recipe

Colorful Corn Salad Recipe

This colorful, tasty corn salad is an excellent way to perk up a summer picnic. The seasonings add a bold, refreshing Southwestern flavor that brings people back for seconds. It's nice to have a different kind of salad to share. -Helen Koedel, Hamilton, Ohio
TOTAL TIME: Prep/Total Time: 15 min. YIELD:16-18 servings

Ingredients

  • 2 packages (10 ounces each) frozen corn, thawed
  • 2 cups diced green pepper
  • 2 cups diced sweet red pepper
  • 2 cups diced celery
  • 1 cup minced fresh parsley
  • 1 cup chopped green onions
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon hot pepper sauce
  • 1/8 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 6 tablespoons lime juice

Directions

  • 1. In a large bowl, combine the first 12 ingredients. In a microwave-safe dish, combine oil and garlic. Microwave, uncovered, on high for 30 seconds. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving. Yield: 16-18 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

3/4 cup: 60 calories, 3g fat (1g saturated fat), 2mg cholesterol, 251mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 2g protein .

Reviews for Colorful Corn Salad

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MY REVIEW
Orangeblossom62
Reviewed Jun. 19, 2016

"This salad looks beautiful. Would the seasoning hold if prepared in advance? How far in advance would be recommended?"

MY REVIEW
AfterAgnesDowner
Reviewed Dec. 12, 2015

"really good & different.

we go easy on cayenne pepper & hot sauce"

MY REVIEW
lshaw@scsk12.org
Reviewed May. 23, 2015

"I have made this salad half a dozen times. A couple of times were because some folks requested I bring it to a gathering, having tasted it previously. I don't make any changes to the ingredients and I think it's fine as is. I see some reviewers add jalapenos--I guess that's an appropriate item to add if extra heat is desired. You could also add a bit of cayenne pepper or Cajun seasoning as well. It makes a LOT as written which is great for large pot luck gatherings but I have also successfully halved the recipe for our immediate family ."

MY REVIEW
julzrulz9
Reviewed Apr. 5, 2014

"Tasty salad! Next time I'll add a jalapeno and use cilantro, I just wanted to give it a try as is first and I wasn't disappointed. I'll definitely make this again, hopefully with fresh corn."

MY REVIEW
DebbieT
Reviewed Dec. 22, 2013

"Not bad. I added some jalapeños as well. I think I would reduce the cumin next time. I don't see shredded Parmesan cheese in the picture. Could it be grated Parmesan instead?"

MY REVIEW
Sandy Berg-Harrison
Reviewed Jul. 20, 2013

"Have made this dish countless times over the years. I added cilantro and a diced jalapeño. Always a hit!"

MY REVIEW
kgrant59
Reviewed Oct. 2, 2011

"I have made this salad several times since seeing it in the magazine. It has always been a big hit as a salad or salsa with chips. I will make it again in a few weeks."

MY REVIEW
skreyno
Reviewed Aug. 17, 2011

"This is a favorite for our family. I serve it with BBQ or any smoked meats in the summer. I add jalapeno's to taste (3 or 4 for us, we like it spicy). I have used red onion instead of green and that works great too. Fresh grilled corn is delicious if you live in corn country. The secret is the dressing and it is fantastic!"

MY REVIEW
pmartens616
Reviewed May. 11, 2011

"This is such delicious change of pace from the normal tossed salad or pasta salad on a buffet table. I took this to a church pot luck and it was one of the first dishes to be emptied. Everyone raved about the fresh flavor."

MY REVIEW
Sandy Berg-Harrison
Reviewed Feb. 12, 2011

"I have been making this side dish for years. Not a fan of celery so I added a diced jalepeno to kick it up a notch. Love it !"

MY REVIEW
deb1856
Reviewed Aug. 21, 2009

"This was a great salad!! I took it to a BBQ and it was gone in no time. I also made it again, and we served it on top of grilled venison steak - it was excellent!"

MY REVIEW
freakster
Reviewed Mar. 19, 2009

"This was fantastic! I used half of the cumin and next time I'll use a little less celery so the flavor isn't quite so strong. I ended up processing some up for my young son and loved it that way, too! I made a sandwich of it - warm or cold it was great!"

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