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

Creamy Corn Salad Recipe

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I remember enjoying a salad similar to this when I was a girl. I never got the recipe, but I think I was able to duplicate it pretty well. We enjoy it alongside rice and beans. —Esther Horst, Monterey, Tennessee
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings


  • 6 cups frozen corn, thawed
  • 3 cups chopped seeded tomatoes
  • 1 cup cubed avocado
  • 2/3 cup julienned sweet red pepper
  • 2/3 cup julienned green pepper
  • 1/2 cup chopped onion
  • 1 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

3/4 cup: 242 calories, 17g fat (2g saturated fat), 7mg cholesterol, 363mg sodium, 22g carbohydrate (3g sugars, 3g fiber), 3g protein


  1. In a large bowl, combine the corn, tomatoes, avocado, peppers and onion. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for 30 minutes or until chilled. Yield: 12 servings.
Originally published as Creamy Corn Salad in Taste of Home December/January 2008, p38

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Reviewed Mar. 9, 2011

"Excellent mix of ingredients with a wonderrful flavor, would make again."

Reviewed Mar. 5, 2010

"I just love this salad. Some nights I fold in 2 cans of tuna, and serve with brown and serve rolls to make this dinner. It's 5 stars in our home."

Reviewed Jul. 11, 2008


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