Olive Corn Salad Recipe
Olive Corn Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe has been a favorite of mine for years. My grandmother would always ask me to make it for our family picnic.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 package (16 ounces) frozen corn, thawed
  • 3 hard-cooked eggs, diced
  • 1/3 cup sliced pimiento-stuffed olives
  • 1/2 cup mayonnaise
  • 2 tablespoons minced chives
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt

Directions

In a large bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings. Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled. Yield: 6 servings.
Originally published as Olive Corn Salad in Country Extra November 2002, p51

Nutritional Facts

3/4 cup: 254 calories, 19g fat (3g saturated fat), 113mg cholesterol, 344mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 6g protein.

  • 1 package (16 ounces) frozen corn, thawed
  • 3 hard-cooked eggs, diced
  • 1/3 cup sliced pimiento-stuffed olives
  • 1/2 cup mayonnaise
  • 2 tablespoons minced chives
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  1. In a large bowl, combine the corn, eggs and olives. In a small bowl, combine the mayonnaise and seasonings. Stir into corn mixture and mix well. Cover and refrigerate for 2 hours or until chilled. Yield: 6 servings.
Originally published as Olive Corn Salad in Country Extra November 2002, p51

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