Corn Medley Salad Recipe
Corn Medley Salad Recipe photo by Taste of Home

Corn Medley Salad Recipe

Read Reviews
5 10 10
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 10 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Cook: 10 min. + chilling
MAKES: 10-12 servings


  • 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

Nutritional Facts

3/4 cup: 233 calories, 13g fat (2g saturated fat), 0mg cholesterol, 322mg sodium, 27g carbohydrate (16g sugars, 3g fiber), 2g protein


  1. In a small saucepan, combine the sugar, vinegar and oil. Cook over medium heat for 5 minutes, stirring until sugar is dissolved. Cool completely.
  2. In a bowl, combine the corn, red pepper, onion and celery. Add dressing and toss to coat. Cover and refrigerate overnight.
  3. Stir well. Serve with a slotted spoon in a lettuce-lined bowl if desired. Yield: 10-12 servings.
Originally published as Corn Medley Salad in Country Woman July/August 2003, p29

Reviews for Corn Medley Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 8, 2014

"Excellent recipe! To make the salad a little more hearty I replace the baby corn with a can of black beans. The great thing about this recipe is it is easily adaptable to any taste. The addition of chili powder makes it great for along side mexican entrees."

Reviewed Jul. 2, 2012

"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 Aug. 26, 2011

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

Reviewed Sep. 10, 2010

"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 Jul. 27, 2009

"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."

Loading Image