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Corn Medley Salad

 Corn Medley Salad
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.
10-12 ServingsPrep: 15 min. Cook: 10 min. + chilling


  • 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


  • 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.