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Zesty Corn Salad Recipe

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 YIELD:5 servings


  • 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


  • 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.

Nutritional Facts

3/4 cup: 234 calories, 10g fat (1g saturated fat), 0 cholesterol, 891mg sodium, 32g carbohydrate (8g sugars, 5g fiber), 4g protein.

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