Tomato Corn Salad Recipe

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Wendy Ann Wood of Portland, Oregon has a remedy for the same old lettuce salad blues—red vine-ripe tomatoes mixed with white and yellow corn. "This salad is great for backyard barbecues, especially when there's a harvest of fresh corn in your garden. Or use frozen corn for other occasions year-round," she suggests.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:9 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 9 servings


  • 2-1/4 cups cooked fresh or frozen white corn, thawed
  • 2-1/4 cups cooked fresh or frozen yellow corn, thawed
  • 1 medium cucumber, diced
  • 2 medium tomatoes, chopped
  • 1/4 cup chopped red onion
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon ground mustard

Nutritional Facts

3/4 cup: 93 calories, 2g fat (1g saturated fat), 3mg cholesterol, 164mg sodium, 19g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch.


  1. In a bowl, combine the corn, cucumber, tomatoes and onion. In another bowl, whisk together the remaining ingredients. Pour over vegetable mixture; toss gently to coat. Refrigerate for at least 2 hours. Yield: 9 servings.
Originally published as Tomato Corn Salad in Light & Tasty August/September 2002, p11

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tkarinas User ID: 4389335 111942
Reviewed Nov. 19, 2009

"Salads in our home disappear very quickly and this one disappeared so fast, it was amazing. It will definitely be made for our family again."

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