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Calico Corn Salad Recipe

Calico Corn Salad Recipe

With a full-time job and my own catering business, I appreciate delicious food that can be prepared ahead, like this colorful zippy salad. My family and friends are glad to sample the new dishes I prepare, especially when they turn out as good as this one. -Henry Tindal, Red Bank, New Jersey
TOTAL TIME: Prep: 10 min. + chilling YIELD:8-10 servings


  • 2 packages (16 ounces each) frozen corn, thawed
  • 4 small zucchini, diced
  • 1 large sweet red pepper, diced
  • 2 cans (4 ounces each) chopped green chilies, drained
  • 1 medium onion, chopped
  • 2/3 cup olive or vegetable oil
  • 1/4 cup fresh lime juice
  • 2 tablespoons cider vinegar
  • 2 to 2-1/2 teaspoons ground cumin
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic salt


  • 1. In a bowl, toss corn, zucchini, red pepper, chilies and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over the salad and stir gently. Chill for several hours or overnight. Yield: 8-10 servings.

Nutritional Facts

3/4 cup: 191 calories, 15g fat (2g saturated fat), 0 cholesterol, 494mg sodium, 15g carbohydrate (3g sugars, 3g fiber), 2g protein.

Reviews for Calico Corn Salad

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Reviewed Jul. 10, 2013

"Excellent salad! I had some leftover cooked corn on the cob, so I cut it off the cob and used that instead of the frozen corn. I don't like raw onion in salads, so I put a little dried minced onion in the dressing. Had no zucchini so left it out. I even skipped the green chilies, but did use a little extra on the sweet red pepper because I had some. It was absolutely delicious even with all the liberties I took with the recipe. I plan to make it again for a church potluck this weekend. A keeper!"

Reviewed Jul. 8, 2011

"Delicious salad! I exchanged the zucchini for 2 cans (16 oz each) Black Beans. It was very tasty. I served it at a family picnic potluck and received rave reviews and requests for the recipe. I'll for sure make it again."

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