Corn Salad Recipe

Name: Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3 c. fresh corn kernels or 20 oz. frozen corn or 24 oz. canned corn; 1/2 c. red onion, chopped; 1/2 c. diced green pepper; 1 Tbsp. chopped parsley; 1/4 c. sour cream; 1/4 c. beef broth; 2 Tbsp. red wine vinegar; 1/2 c. mayonnaise; salt and pepper; 1 tomato, diced; 4 slices bacon, cooked and crumbled; chopped green onions

Servings: persons

3 c. fresh corn kernels or 20 oz. frozen corn or 24 oz. canned corn
1/2 c. red onion, chopped
1/2 c. diced green pepper
1 Tbsp. chopped parsley
1/4 c. sour cream
1/4 c. beef broth
2 Tbsp. red wine vinegar
1/2 c. mayonnaise
salt and pepper
1 tomato, diced
4 slices bacon, cooked and crumbled
chopped green onions

1
Drain and chill corn.
2
In a large bowl, mix corn, red onion, green pepper and parsley.
3
In a small bowl whisk together sour cream and broth.
4
Add vinegar; whisk to blend.
5
Whisk in mayonnaise; beat until light and frothy.
6
Toss cream mixture, salt and pepper with vegetable mixture.
7
Chill.
8
When ready to serve, garnish with tomato, bacon and green onion.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. fresh corn kernels or 20 oz. frozen corn or 24 oz. canned corn, 1/2 c. red onion, chopped, 1/2 c. diced green pepper, 1 Tbsp. chopped parsley, and more.

Yes, Corn Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn Salad

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