Cool Corn Salad Recipe
Cool Corn Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A tangy dressing drapes the veggies in this vibrant salad from Sheli Jo McMahon of Menomonie, Wisconsin. “Although the recipe has quite a few ingredients, it’s simple to make,” she says. “It’s great for summer cookouts.”
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 3/4 cup shredded carrots
  • 2 tablespoons diced red onion
  • 3 tablespoons diced pimientos, drained
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1-1/2 teaspoons prepared mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • Dash pepper

Directions

In a salad bowl, combine the corn, carrots, onion and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour before serving. Yield: 2 servings.
Originally published as Cool Corn Salad in Cooking for 2 Spring 2006, p39

Nutritional Facts

3/4 cup: 112 calories, 2g fat (1g saturated fat), 7mg cholesterol, 338mg sodium, 22g carbohydrate (7g sugars, 4g fiber), 4g protein.

  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 3/4 cup shredded carrots
  • 2 tablespoons diced red onion
  • 3 tablespoons diced pimientos, drained
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1-1/2 teaspoons prepared mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • Dash pepper
  1. In a salad bowl, combine the corn, carrots, onion and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate for 1 hour before serving. Yield: 2 servings.
Originally published as Cool Corn Salad in Cooking for 2 Spring 2006, p39

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