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Cool Corn Salad

 Cool Corn Salad
A tangy dressing drapes the veggies in this vibrant salad from Sheli Jo McMahon of Menomonie, Wisconsin. “Although the recipe has quite a few ingredients, it’s simple to make,” she says. “It’s great for summer cookouts.”
2 ServingsPrep: 20 min. + chilling

Ingredients

  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 3/4 cup shredded carrots
  • 2 tablespoons diced red onion
  • 3 tablespoons diced pimientos, drained
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1-1/2 teaspoons prepared mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • Dash pepper

Directions

  • In a salad bowl, combine the corn, carrots, onion and pimientos.
  • Combine the remaining ingredients; pour over vegetables and toss to
  • coat. Cover and refrigerate for 1 hour before serving. Yield: 2
  • servings.
Nutritional Facts: 3/4 cup (prepared with 2/3 cup frozen corn, reduced-fat sour cream and fat-free mayonnaise) equals 112 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 338 mg sodium, 22 g carbohydrate, 4 g fiber, 4 g protein.