Zesty Corn Salad Recipe

Publisher Photo
We discovered this recipe at a Fourth of July celebration years ago. It's been a favorite ever since.—Jennifer Sikes, Tyler, Texas
TOTAL TIME: Prep: 20 min. + chilling
MAKES:5 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 5 servings

Ingredients

  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 cans (7 ounces each) white or shoepeg corn, drained
  • 2 celery ribs with leaves, chopped
  • 1/2 cup green pepper, chopped
  • 1/2 cup sweet red pepper, chopped
  • 4 green onions, sliced
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 cup Italian salad dressing
  • 1/2 teaspoon ground cumin

Nutritional Facts

1 serving (3/4 cup) equals 234 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 891 mg sodium, 32 g carbohydrate, 5 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the first seven ingredients. Combine salad dressing and cumin; pour over corn mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled. Yield: 5 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zesty Corn Salad in Country Woman July/August 2003, p35

Nutritional Facts

1 serving (3/4 cup) equals 234 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 891 mg sodium, 32 g carbohydrate, 5 g fiber, 4 g protein.

Reviews for Zesty Corn Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT