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Cool Corn Salad

A tangy dressing drapes the veggies in this vibrant salad Although the recipe has quite a few ingredients, it’s simple to make. It’s great for summer cookouts.—Sheli Jo McMahon, Menomonie, Wisconsin
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    2 servings


  • 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


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

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