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Quick Corn Salad

Total Time

Prep/Total Time: 10 min.

Makes

4 servings

This sensational yet easy corn salad is a delight to serve because you can make it ahead, and it's an easy way to put garden bounty to good use. With colorful ingredients like corn, tomato and green pepper, it's also pretty in the bowl and on your plate. —Rita Reifenstein, Evans City, Pennsylvania
Quick Corn Salad Recipe photo by Taste of Home

Ingredients

  • 2 cups fresh or frozen sweet corn
  • 3/4 cup chopped tomato
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup ranch salad dressing

Directions

  1. In a large bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.

Easy Corn Salad Tips

Can I grill the corn to add extra flavor to this easy corn salad?

Yes, grilled corn will add a pleasant, smoky flavor. Let it cool, and then trim the kernels from the cob with a corn peeler.

How can I use leftovers of corn salad?

Serve leftovers this easy corn salad on bruschetta as an appetizer, scoop some on top of a green lettuce salad, incorporate it into a sandwich, or use it as a garnish for hamburgers, hot dogs, sausages or other grilled meats. Check out more of our best grilling ideas for dinner!

What are some variations of this easy corn salad?

There are lots of fun ways to jazz up this simple salad. Toss in some toasted nuts, such as peanuts, hazelnuts or pistachios. Add extra chopped veggies like carrots, zucchini or avocado, or add a sprinkle of feta, Parmesan or blue cheese. Or, blend in some fresh garden herbs like cilantro, basil, parsley or dill. If you follow a vegan diet or don’t consume dairy, replace the ranch salad dressing with a homemade lemon vinaigrette or cilantro lime vinaigrette. You can also make a homemade vegan ranch dressing. Begin with a store-bought vegan mayonnaise or make your own from scratch! If you liked this recipe, try more of our other corn salad recipes.

Amy Glander, Taste of Home Book Editor

Nutrition Facts

3/4 cup: 138 calories, 7g fat (1g saturated fat), 2mg cholesterol, 169mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1.500 fat, 1 starch.

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